Whimsical and Homespun Art Creations with a Little Rural Living Thrown In

Tuesday, May 14, 2013

Easy Enchilada ~ Recipe

Now that my kitchen is back in order, I have a new zest for cooking.  Here is an enchilada recipe with little prep time (big plus after a long work day) that is a big hit with my family.  The only change for the next batch would be to off set the filling slightly to one side to make rolling easier.
Ingredients needed: 
1 lb. ground beef
1/2 of a medium onion (chopped)
1 pkg. Old El Paso taco seasoning
 2 c. shredded taco 3 cheese mix 
2 (16 oz.) cans of Old El Paso refried beans 
 2 (10 oz.) cans of Old El Paso enchilada sauce 
1 pkg. of 8 large flour tortillas (room temp) 
1/2  can black olives (sliced)
Directions are simple.  Prepare a 13 x 9 pan with a light dusting of cooking spray, drizzle one can of enchilada sauce over the bottom, and set to the side.  Cook ground beef (consistency of tacos) with onions in a medium skillet and add taco seasoning per directions on package.  While your doing this, arrange your 8 tortillas (as below) and begin the assembling process.  First, distribute your 2 cans of refried beans to each one and smooth in a line.  Second, add a scoop of your taco meat and spread over beans.  Then, top with a sprinkling of taco cheese (reserving some for over finished enchiladas).   Now, fold over the top and the bottom of the tortilla and roll into a burrito (offsetting the filling would make this step easier).   
As you finish each one, set them in the 13 x 9 baking dish.  After they are completed, pour the second can of enchilada sauce over all of them, top with the reserved cheese, and garnish with sliced black olives.  Bake at 350 degrees for about 20 to 25 minutes.

And here they are finished.  By using the larger tortillas, one enchilada makes a meal for me.   If you are cooking for children, smaller tortillas would be just the ticket. :)   Although my family prefers the flour tortilla, one could try the corn ones for a more authentic twist.  We didn't need to have all 8 enchiladas for our family; so, I took two from the prep stage, and before rolling them shut, drizzled a little enchilada sauce on top of the filling, wrapped them tight for storage, and froze them for a weekend lunch.  Quick and Easy... :)

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