Post by Connie on Mar 11, 2005 20:54:41 GMT -5
This is my kids favorite recipe and we don't order enchiladas when we go out because they never taste like mine. This recipe will make almost two dozen..these are yummy but definately not low fat!
2 lbs ground beef
24 corn tortillas (yellow are the best)
1 med can or two small cans enchilada sauce
a lot of med cheddar cheese shredded probably close to a pound
1/2 small onion diced small
2 pkgs taco seasoning
Heat tortillas in a skillet one at a time in a small amount of oil. Just heat through or they will get crispy!
Brown ground beef in a large skillet when it is almost done, drain fat, add onion and cook until meat is done. Add taco seasoning and a packet or two of water to mix. Cook until hot.
Pour about half the enchilada sauce in the bottom of a large baking pan (just until bottom is covered completely. I use a large pan and a small pan and scrunch them all in.
Place a couple of tsps of meat mixture in the middle of each tortilla and a little bit of cheese, roll up and place seam side down in the pan. Continue until you run out of shells or meat mixture.
If you have extra meat mixture, pour it over the top of the enchiladas, (not the grease or they turn out yucky).
Pour more enchilada sauce over the top, don't cover completely just run it up and down the enchiladas. Sprinkle liberally with cheese and bake in a 350 oven for 20-30 mins or until cheese is very melted and sauce is bubbly. I like mine really heated through and these are even better heated in the microwave the next day. Serve with a salad and bread and butter for a great meal!
2 lbs ground beef
24 corn tortillas (yellow are the best)
1 med can or two small cans enchilada sauce
a lot of med cheddar cheese shredded probably close to a pound
1/2 small onion diced small
2 pkgs taco seasoning
Heat tortillas in a skillet one at a time in a small amount of oil. Just heat through or they will get crispy!
Brown ground beef in a large skillet when it is almost done, drain fat, add onion and cook until meat is done. Add taco seasoning and a packet or two of water to mix. Cook until hot.
Pour about half the enchilada sauce in the bottom of a large baking pan (just until bottom is covered completely. I use a large pan and a small pan and scrunch them all in.
Place a couple of tsps of meat mixture in the middle of each tortilla and a little bit of cheese, roll up and place seam side down in the pan. Continue until you run out of shells or meat mixture.
If you have extra meat mixture, pour it over the top of the enchiladas, (not the grease or they turn out yucky).
Pour more enchilada sauce over the top, don't cover completely just run it up and down the enchiladas. Sprinkle liberally with cheese and bake in a 350 oven for 20-30 mins or until cheese is very melted and sauce is bubbly. I like mine really heated through and these are even better heated in the microwave the next day. Serve with a salad and bread and butter for a great meal!