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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Tastes like beef enchiladas without the rolling. I love this recipe because you can keep all ingredients on hand either in the freezer or pantry. These have a lot of flavor from the picante sauce and what is great is you can make it as spicy as you wish by choosing mild, medium, or hot. If you cook your meat ahead, this can be an easy weeknight dinner. Ingredients:
1 1/4 lbs lean ground beef |
1/4 cup diced sweet onion |
1 (10 ounce) can enchilada sauce (i use old el paso) |
1 cup picante sauce (i use pace.) |
9 corn tortillas |
2 cups shredded cheddar cheese (i use a cup of each) or 2 cups mexican cheese (i use a cup of each) |
Directions:
1. Brown ground beef and onion in skillet and drain well.
2. Return to skillet and add picante sauce and enchilada sauce. Stir to blend.
3. Spray the bottom of 9 X 13 pan with cooking spray.
4. Lightly coat 5 corn tortillas in meat mixture and cover the bottom of pan. These will overlap.
5. Pour 1/2 of meat mixture and spread until all tortillas have mixture on them.
6. Use 1 cup of cheese - spread evenly.
7. Layer the next 4 tortillas in a single layer tearing them so they don't overlap.
8. Pour the remaining mixture. It might not look like enough, but spread well until all tortillas are covered with mixture.
9. Use the other 1 cup of cheese - spread evenly.
10. Cover with foil and bake at 350 for 40 minutes.
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