Last night we had Mom over for dinner. In spite of it being a bit warm outside I wanted to make Beef Enchiladas. Mexican food is hard to come by here in the North Woods of Wisconsin and we all love it. Turned out really good.
| Author: Jim Kirkley
Got this from the Old El Paso website. Doctored it up a bit with some more spices. It comes together easily and tastes really good. Serves: 8 |
Easy Layered Beef Enchiladas |
INGREDIENTS
1 lb., 80/20 Ground Chuck
3/4 cup, onion – chopped fine
2 cloves, garlic – minced
2 teaspoons, chili powder
2 teaspoons, cumin
1 can, chopped green chilies – (4.5-oz.)
1 jalapeno – seeded and chopped
1/2 teaspoon, salt
1/8 teaspoon, pepper
1 can, Old El Paso Enchilada Sauce – (19-oz)
1 can, black olives – (4.5-oz) drained
10 corn tortillas – (6-inch)
4 oz., shredded Mexican cheese blend – (1 cup)
Sour cream – if desired
ripe tomato – chopped
iceberg lettuce – shredded
green onion – chopped
METHOD
- Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add chili powder and cumin. Add green chilies, salt and pepper; mix well. Remove from heat.
- Pour half of the enchilada sauce in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Arrange 4-5 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4-5 tortillas. Pour remaining enchilada sauce over top. Sprinkle with cheese. Top with black olives.
- Cover dish with foil. Bake at 375°F. for 20 minutes or until thoroughly heated. Remove foil and bake for 5 minutes until sides begin to crisp. Remove and let rest for 5 minutes. Serve with sour cream, chopped tomatoes, chopped green onions or shredded lettuce.
Much easier than rolling up the enchiladas and to me it tastes just as good.
