Early last week I was thinking, “I’m going to make enchiladas this week and write about it for next week’s What’s for Dinner Wednesday.” Then, wouldn’t you know it, Brian did enchiladas last week. He also did it way better than I could. However, I’m going to write about my enchilada dinner anyway. I used beef instead of chicken, and I took some shortcuts. Life is very busy here and will be for the next couple of months. That means I’m taking shortcuts in dinner preparation because it’s better than going to McDonalds!
- 1 – 1½ pounds ground beef
- 1 onion, chopped
- 1 Tablespoon chili powder
- ½ teaspoon ground cumin
- 12 corn tortillas
- shredded cheddar cheese
- 2 cans enchilada sauce (Check ingredients, not all are gluten free or use homemade enchilada sauce.)
- In a skillet cook the ground beef and onion. Drain.
- Add the chili powder and cumin.
- Add about half a can of enchilada sauce to the meat.
- Place the tortillas on a cookie sheet and put them in the oven for about 5 minutes while you preheat it to 375 degrees. Keep an eye on them. You want them to be warm but not dried out.
- In a large rectangular baking dish, spoon some of the enchilada sauce into the bottom. (about ¼ can)
- Place some of the beef and onion and a little cheese in the middle of each tortilla.
- Fold the sides in and place each one folded side down in the baking dish. They should be snug. Spoon the remaining enchilada sauce over top and sprinkle with a little cheese.
- Bake for 20 minutes.
This recipe is also part of Tasty Tuesday at Balancing Beauty and Bedlam.