Beef enchiladas
Beef enchiladas
Ingredients/Components
- pkg - 10 oz
- salt - 1/2 tsp
- vegetable oil - 1 item
- cloves garlic, minced - 2 item
- ground beef - 1 lb
- shredded Cheddar cheese - 2 c
- ground cumin
- medium onion, chopped - 1 item
- corn tortillas - 12 item
- Pace picante sauce
- can whole tomatoes, drained and coarsely chopped - 16 oz
- optional toppings - 1 item
How to make beef enchiladas:
Brown meat with onion and garlic in 10-inch skillet; drain. Add tomatoes, spinach and 1/2 cup of the picante sauce, cumin and salt. Bring to a boil; reduce heat. Cover and simmer 5 minutes. Stir in 1 cup of the cheese. Heat about 1/2-inch oil in small skillet until hot. Quickly fry each tortilla in oil to soften, about 2 seconds per side; drain on paper towels. Spoon about 1/3 cup mixture down center of each tortilla; roll up and place, seam side down, in ungreased 13 x 9 baking dish. Spoon remaining 1 1/4 cups picante sauce evenly over tortillas. Sprinkle remaining cheese over tortillas. Bake, uncovered, at 350° for 15 minutes.Recipe categories: Main dish, Ground beef, Beef.
Rating:
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