Thursday, January 23, 2014

Beef Enchiladas

One of my brother's favorite dishes is my Mom's enchiladas. I have to admit that I am pretty fond of them too. However, I just had to change them up to make them the perfect dish for my family. Sorry Mom, yours are still great! While it may take a few pots and pans to get this dish going, it is pretty simple and fairly quick to prepare. Not to mention, it is great for leftovers.

This recipe was inspired by my Mom's Beef Enchilada's.

8 - 10 Enchiladas

Taco Seasoning (or 1 store bought packet), divided
2 - 15 ounce cans tomato sauce
1 - 15 ounce can refried beans, fat free if possible
1 1/2 pounds ground beef
1/4 cup water
12 ounces shredded Mexican blend cheese
8 - 10 flour tortillas
Sour cream for serving, optional

Heat oven to 350 degrees Fahrenheit.

Begin heating tomato sauce and 1 tablespoon of the taco seasoning in a large skillet over low heat.

Refried Beans:
Meanwhile, begin heating refried beans in a medium sauce pan over medium low heat, stirring frequently, until warm.

Add 1/2 cup of the tomato sauce and 2 teaspoons of the taco seasoning.

Stir occasionally.

Meanwhile, brown beef in a large skillet until cooked through.

Drain the beef and then add back to pan.

Add remaining taco seasoning, about 1 tablespoon plus 1 teaspoon, and 1/4 cup water.

Stir well until evenly combined.

Dip one side of the tortilla in the tomato sauce to coat.

Place sauce side up on a cutting board or on the counter.

Add some of the bean mixture, about 1/8 cup.

Add some of the beef, about a scant 1/4 cup.

Add some of the shredded cheese, about 1 - 2 tablespoons.

Roll the tortilla burrito style, but leaving the ends open.

Carefully place in a 3 - 4 quart glass baking dish that has been greased lightly.

Repeat the process until the baking dish is full or you run out of tortillas. Note that they should fit in the dish so that they are touching without gaps, but not so tightly that they are squished together.

Top the enchiladas with the remaining tomato sauce evenly.

Top with the remaining shredded cheese evenly.

Bake for about 20 minutes or until cheese is melted and bubbly.

Serve with sour cream.

Heat everything at once. It makes the process go faster.

When your ingredients are ready, set them up in an assembly line so that it is easier to get to them while preparing the tortillas.

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