Thursday, September 5, 2013

Easy Enchiladas

These are truly the easiest enchiladas to make, it's made up of store bought canned ingredients. You aren't required to make sauce from scratch so it's a snap. 


1 lb. ground beef
1/2 half onion, chopped
1/2 tsp. finely chopped garlic 
1/4 tsp. cumin
1-10 oz. can of enchilada sauce
1 can refried beans
1 pkg. taco seasoning (Scoop out 1/2 tsp for beans)
8 taco size flour or corn tortillas
2 c. Mexican cheese mix


Preheat oven to 350*.  Spray a 13x9 casserole dish with cooking spray and poor about 1/4 c. of the enchilada sauce to cover the bottom. Brown ground beef with onion, garlic, and ground cumin until no longer pink then strain fat. Return beef mix to pan and add 3/4 c. of water and remaining taco seasoning and simmer for about 5 minutes to thicken. While beef mixture is simmering mix refried beans with 1/4 cup water and 1/2 tsp. of the taco seasoning mix and heat through. To put enchiladas together, place a tortilla flat and spread a couple of tablespoons of bean mixture in center of the tortilla and top with a generous amount of the beef mixture. The ratio of beans to beef is up to you. Fold sides over and place seem side down in casserole dish. If there's any of the beef mixture left dot it over the folded enchiladas. (I had an extra tortilla from another package so I made a bonus one)

Pour remaining beef mixture over top of the enchiladas. Pour remaining enchilada sauce over the entire top, then cover the whole thing in the cheese. Spray the underside of a rectangle of foil with cooking spray so that it will not stick to the cheese and tightly cover the casserole. Bake for 30 minutes. Remove foil and turn the broiler on high to quickly bubble the top. When you turn the broiler on leave the oven door cracked and don't walk away! It will start to bubble quickly. After removing from oven let sit for at least 5 minutes and you will have cheesy goodness.

This is how we roll at my house-sour cream, tomatoes, and shredded lettuce are a must! Happy eating!

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