Delicious beef enchiladas recipe

I came up with this simple recipe the afternoon of this writing. I couldn’t figure out a beef enchilada recipe that used the ingredients I was hoping for, so I decided to try my own cooking with a little inventiveness. I took the enchiladas out of the oven a while ago, and I can tell you they are delicious.

The end result was 2 skillets filled with delicious ground beef enchiladas. There are 4 very large enchiladas in both baking dishes. I covered one of them securely with aluminum foil and placed it in the freezer. It will be easy to reheat for a quick dinner at a later date. If eight very large enchiladas are too much for you to use in a short time, you can easily cut the recipe in half.

Ingredients:

1 1/2 pounds hamburger
1 medium onion, roughly chopped
1 package taco seasoning mix
2 teaspoons of hot chili
1 teaspoon of pepper
1 cup of water
2 cups of prepared brown rice
10 ounces enchilada sauce
16 ounces mild sauce
1 can of condensed chicken cream
1 package cream cheese softened, 4 ounces
1 15-ounce can kidney beans, well drained
4 cups shredded spicy cheddar cheese, divided
8 10-inch tortilla wraps
small cardboard sour cream, optional

preparation:

Brown the ground beef in a large skillet until no longer pink. Add the diced onion and continue cooking until the onion is translucent. To drain.

Add packet of taco seasoning, chili, pepper, and water to ground beef mixture. Continue cooking over low to medium heat until slightly thickened, about 5 minutes. Lower the heat to low. Mix the prepared rice and sauce in the skillet and continue to cook slowly until almost all the water is used up. Set aside.

In a medium bowl, combine cream soup, enchilada sauce, and softened cream cheese. Stir until smooth. Put aside.

Set out two 9×13 glass baking pans. The pans do not require greasing or cooking spray.

In the center of each tortilla, place about 1/2 cup of the hamburger mixture. If you have an excess of meat mixture, just add a little more mixture to each tortilla. Add about two teaspoons of beans to the tortilla. Add 1/4 cup of the grated cheddar cheese. Roll up tortilla and place seam side down in 9×13 baking dish. It will take four enchiladas to fill each pan.

After all 8 enchiladas are filled, roll up and place on the baking sheets, drizzle half of the sauce mixture over the center of both baking sheets. Spread leftover cheddar cheese over both ramekins. Place in the 325 degree oven and bake for 15 to 20 minutes, or until the top layer of cheese is melted and lightly browned. Serve with a dollop of sour cream, if desired.

As mentioned above, this recipe makes extra large size enchiladas. It may seem like a lot of sauce mixture and a lot of cheese, but I guarantee they look great. I used flour tortillas just because that’s all I had on hand. I’m sure this would work just as well with corn tortillas.

In case you don’t have two 9×13 glass pans, three 9×9 baking pans could work quite well. I can’t suggest working with metal baking dishes, as the enchiladas will start to taste metallic if they sit in the metal pans for quite some time. Obviously, don’t use metal pans if you ever need to freeze one of the enchiladas.

In case you don’t like beans, you can go for pinto beans, black beans, chili beans, or re-fried beans. I bet the spicy beans would certainly give them an extra kick. I only selected red kidney beans for the fact that I love them.

In case you’re an olive addict like me, I bet they could be a great ingredient to add. Too bad I’m the only olive enthusiast in my own family. This meant that olives were not an option for me. A handful of chopped bell pepper sprinkled on top of the cheese layer would enhance the appearance of the dish. Experiment a bit and add your favorite foods however you like.

Also, this dish is perfect for a dinner served with green salad and garlic bread. Enjoy the dinner!