Beef and Cheese Enchiladas with Salsa Rice

Beef and Cheese Enchiladas with Salsa Rice

Beef and Cheese Enchiladas with Salsa Rice

I was craving Mexican food in a big way the other day so I found a recipe for enchiladas along with the homemade sauce, but had to make some modifications due to ingredients I had on hand.  Here is my modified version:

Beef and Cheese Enchiladas

Printable recipe here.

Ingredients:

  • 2 lbs ground beef
  • 1 tsp onion powder
  • 8 large flour tortillas
  • 2 1/2 cups Homemade enchilada sauce
  • 3 cups Marble Cheese (it’s all I had)
  • Salsa (optional)
  • Sour Cream (optional)
  • Guacamole (optional)

Directions:

1. Preheat oven to 350 degrees F.  Add onion powder to raw beef in skillet.  Brown beef.  Drain excess fat.

2. Soften tortillas (if needed) by placing them on a plate with a damp paper towel then wrapping the plate in plastic wrap.  Heat for 30 seconds – 60 seconds (depending on the strength of your microwave).

3. Assemble enchiladas by scooping a generous helping of beef (about 1/8 of the meat) onto the center of each tortilla, topping with cheese, then drizzling some sauce over them.  Wrap the tortillas by folding one side over the meat mixture in the middle, then rolling the tortilla over itself.

Assembling enchiladas

Assembling enchiladas

4. Spray a 9 x 13 glass baking dish with non-stick cooking spray.  Add enough enchilada sauce to the bottom that once swirled around will cover the entire bottom of the dish.  Place enchiladas seam side down in the dish, repeating until all enchiladas are in the dish.  Then pour the remaining sauce over the enchiladas, trying to spread it evenly over them.

Enchiladas all ready for the oven

Enchiladas all ready for the oven

5. Cover with tin foil and bake for 30 minutes.  At this point, remove the foil, sprinkle over remaining cheese and put back in the oven until the cheese is melted (about 5 minutes).  Serve with salsa, sour cream, and guacamole (if desired).

Beef and Cheese Enchiladas

Beef and Cheese Enchiladas

The next time I make this I will definitely try it with the onions and zucchini included in the original recipe.  I may even try adding in some red and green peppers or even refried beans.  These were good, but really meaty.  The homemade enchilada sauce was fantastic.

Since this makes eight large enchiladas, unless you have a big family you will likely not be able to consume them all in one sitting.  No worries.  Simply separate them and wrap in parchment paper and throw in the oven at 350 degrees F for about 20 minutes to reheat.  I’m sure you could also wrap them individually in plastic wrap then tinfoil and freeze for convenient reheating later.

Reheating leftover enchiladas

Reheating leftover enchiladas

Salsa Rice

This is really a substitution (that I have been making for years) rather than a recipe but I love it nonetheless and I cook it in my rice cooker, so just combine the ingredients, then walk away.

Ingredients:

  • 2 cups Jasmine rice
  • 2 1/4 – 2 1/2 cups water (depending on how watery or chunky your salsa is)
  • 1 cup salsa

Directions:

1. Spray the inside of the rice cooker with non-stick cooking spray.  Rinse rice before placing into rice cooker.  Add water and salsa, stir.

2.  Close lid and select white rice setting and let it cook.

3. Stir before serving.

Salsa Rice

Salsa Rice

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