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Tex-Mex Beef Enchiladas
Ethnic

Tex-Mex Beef Enchiladas

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Ingredients
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (10 ounces each) mild enchilada sauce
  • 8 small corn tortillas (6-inch diameter)
  • 3/4 cup (3 ounces) shredded jalapeño pepper cheese
  • 1 tablespoon chopped fresh cilantro
  • Dairy sour cream (optional)
Preparation
  1. Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.
  2. Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.
  3. Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.
Preparation and Cooking Time

45 minutes

Serves

Makes 4 servings (serving size: 1/4 of recipe)

Source

National Cattlemen's Beef Association