Beef Enchilidas

beefenchilidas

Who doesn’t love enchiladas?  I’ll admit, I don’t make them often.  They are a bit tedious, and a little messy … but, in the end, I’m always glad I’ve taken the time to make these for my family.

It’s Saturday and Dennis and I had some errands to run this morning. Kylie stayed home to work on homework.  It’s that time of year again, school is back in session. When Dennis and I arrived home, Kylie asked me to run an errand with her.  Dennis was so sweet, he said he’d love to take us out for dinner since it was a busy day. But, Kylie and I just really wanted to hang at home so we made a stop at Trader Joe’s on the way back to the house. We decided enchiladas sounded good, so that’s what I made for dinner tonight. I wanted to have a lot of leftovers, so made a bunch.

Ingredients

  • 2 pounds ground beef (96% lean)
  • 1 28-ounce can diced tomatoes
  • 2 bottles of enchilada sauce (16 ounce) (I used Trader Joe’s)
  • 1 small sweet onion, diced small
  • 2 cloves of garlic, minced
  • 1 red pepper, diced small
  • 2 jalapeños, separated
  • 3 tablespoons olive oil
  • 1-1/2 teaspon kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon oregano
  • 1/2 tablespoon cumin
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cinnamon
  • 20 corn tortillas

Toppings

  • sliced black olives
  • diced tomatoes
  • diced jalapeño
  • chopped scallions
  • cilantro
  • sour cream

Directions

Preheat oven to 350 degrees.

Heat three tablespoons olive oil in large skillet.  Brown onion and red pepper until they begin to soften. Introduce garlic and one diced jalapeño and cook for just a minute. Add the ground beef and cook until browned. Next, add kosher salt, pepper, oregano, cumin, crushed red pepper flakes, and cinnamon. Pour the diced tomatoes into the skillet and cook over medium high heat until the liquid is absorbed. While you are waiting for the liquid to absorb, pour the enchilada sauce into a large pan and heat through.

Spray a 9×13 glass baking dish with non-stick cooking spray. (I needed to use two because of the number of enchiladas I was making). Cover each tortilla in the enchilada sauce. Build your tortilla starting with a couple tablespoons of the beef mixture and about one tablespoon of shredded cheese). Roll your enchilada and place in the baking dish. Continue until you have all enchiladas snuggled into your baking dish(es). Once all enchiladas are in the dish, sprinkle more shredded cheese over the top and place into a preheated 350 degree oven. Bake for 25 minutes. Top with sliced black olives, diced tomatoes, diced scallions, cilantro, avocado and a dollop of sour cream. Enjoy!

Until next time, Kris

 

 

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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