Saturday, January 22, 2011

A Quick Saturday Night Dinner

Saturday's are days when we are going here and there and everywhere.  Instead of getting a quick pizza, sub, or hamburger, I made a meal at home.  Tonight, Beef Enchiladas.   In this recipe, the only real cooking you need to do is brown the beef, heat the beans, and bake.

These enchiladas are filling so you don't need to have a lot of other dishes.  I usually put out some chips and salsa so people can munch before dinner and serve Spanish rice (from a box) with the enchiladas.


If you have any leftovers, they taste as good the next day as the day you made them.


                                Beef Enchiladas Supreme

 Ingredients:
1-pound lean ground beef
1 package Taco Seasoning
1-15 ounce can enchilada sauce red or green your preference
1-16 ounce can of refried beans
6-flour tortillas 8-inch diameter
2 – cups shredded Mexican Cheese
½ cup salsa
Sour Cream
Shredded iceberg lettuce
Diced tomatoes

Directions:
 Preheat oven to 350 degrees.


  1. In a medium skillet brown the ground beef.  Add taco seasoning and cook for two minutes.  Drain on a paper towel.
  2. Lightly spray a 13x9x2 inch-baking dish.  Pour a small amount of the enchilada sauce just to cover the bottom of the dish.
  3. In a small saucepan heat the refried beans.  Set aside.
  4. Place tortilla on a plate. Spread ¼ cup of refried beans down the center of a flour tortilla.  Next, place ¼ cup of the ground beef over the beans followed by 1 tablespoon salsa and ¼ cup cheese.
  5. Roll the tortilla like a jellyroll. Place seam side down in the baking dish.
  6. Repeat until all enchiladas are made.  Pour remaining enchilada sauce over the enchiladas and sprinkle with  the remaining cheese. Cover with foil.
  7. Bake in a 350-degree oven covered for 25 minutes.  Remove foil and cook for an additional 7 minutes.
  8. Remove from oven and cool for 10 minutes.
  9. Serve and garnish with a dollop of sour cream, lettuce and tomatoes.

Serves 6

Note:  If you have any leftover ground beef use it for tacos.  

No comments:

Post a Comment