Recipe: Beef Enchiladas

It has been a long time since I have made enchiladas, but a few weeks ago I picked up some Corn Tortillas on clearance for $0.50 and as I was looking for a good recipe to use them with when enchiladas came to mind.  In the past I have used regular flour tortillas to make enchiladas so this was a new one for me.  The recipe I am sharing is adapted from Rockin Robin’s Cooking Mexican Recipes.  I didn’t make the sauce from scratch as they suggested (mine came from cans we already had in the pantry).  I added extra hamburger to our recipe and I used a mix of cheeses (mozzarella, cheddar, and swiss) because much to my surprise our shredded cheese was running low.  The recipe turned out delicious!  I made half for us to eat for dinner and froze the other half for a busy day later in the month or to share with someone.   The girls had two helpings and LOVED the enchiladas! Brina was a huge help in putting them together, thankful for my little kitchen helper.

Beef Enchilada Recipe:

• 2 pounds Ground Hamburger
• 1/4 cup chopped Sweet Onion
• 2 cans Enchilada Sauce
• 12 Corn Tortillas
• 12 oz shredded Cheddar, Mozzarella, Swiss Cheese (you can use a combination or just one type)

1.  Cook your ground hamburger with chopped onions and seasonings of your choice (I cooked our hamburger in the crockpot during the day while we were at work and school. I did add the onions with a touch of taste seasoning and garlic to the ground hamburger.)  Once your hamburger is cooked drain the oil and set aside.

2.  Put the cans of Enchilada Sauce in a sauce pan and set on simmer so it is warm (make sure the pan you chose is large enough to put a corn tortilla in it with the sauce.)

3.  Preheat a deep fryer to 350 degrees or put about 1/2 inch of oil in a frying pan and heat.  Once the oil is hot submerge one corn tortilla in the oil for 10 to 30 seconds until it starts to bubble. (Make sure to take it out once it starts bubbling because it could get too hard and you will not be able to roll your enchilada).

4.  Remove the corn tortilla from the oil let it drip for a few seconds then put it into the enchilada sauce, flip it over to coat both sides.  Add the hamburger in the middle of the corn tortilla and roll.  Put it immediately into the baking dish.  Continue until all enchiladas are done.

5.  Cover the rolled enchiladas with remaining sauce and cover with shredded cheese.  Bake at 400 degrees for 10 to 15 minutes or until the cheese is melted and the sauce is bubbling.

Our family enjoys cheese!  Brina had fun helping “spread” the cheese over the enchilada’s!

I enjoy being able to stock the deep freezer with some good meals whenever possible.  If I have the items necessary I will often make a double batch or split the recipe for dinner by making half for dinner and freezing the other half for a busy day in the future.  Our church makes meals for families with newborns or when family members are in the hospital or have surgery.  It helps having a few extra homemade meals in the freezer available to share with those around us.