Beef Enchiladas
These beef enchiladas are fairly easy to make, and a nice variety from the usual chicken enchiladas that we make. My biggest complaint is that I feel like there isn't enough meet for the shells. I also bought WAY too big of shells. I think I bought burrito shells, but I should have purchased fajita ones. Other than that, these are really good. I would definitely make these again.
Ingredients
- 1 pound of beef
- 1 - 10 ounce can of rotel
- 1 - 29 ounce can of red enchilada sauce
- 1 pack of fajita tortillas (I used flour, not corn per the recipe)
- 2 cups of shredded cheddar/monterey jack cheese
- Optional toppings - sour cream, olives, extra cheese, etc.
Instructions
1. Preheat oven to 375.
2. Cook beef until brown.
3. Drain fat; add rotel and 1 cup of the enchilada sauce.
4. Spray a 9x13 pan with cooking spray.
5. Fill each tortilla with 1/3 cup of beef mixture and a heaping tablespoon of cheese. Roll up and place seem down inside of dish. Continue until you are out of mixture or tortillas (or room, ha!).
6. Top enchiladas with the rest of the enchilada sauce and cheese
7. Bake for 30 minutes or until cheese is bubbly.
8. Serve!
