Today just doesn’t seem to want to work for me. Or the universe just doesn’t want me to write a post today. This afternoon when I sat down to work on the blog some and write this post out our internet died. Then this evening I write the whole dang post, hit save about 10 times, blogger locks up so I have to close the screen and guess what…. it didn’t save anything. So yeah… sorry. That post was pretty awesome, but now it’s lost in internet land somewhere.
I posted about these Enchiladas a year or so ago and to be honest I just felt like I needed to re-post them because the pictures from that post where just down right scary. This is a simple, easy and fantastic recipe that we’ve been making for quite a while now. It’s also a perfect go to recipe when I can’t think of a single thing for dinner… or in today’s case, lunch.
I’m always wanting to try something new and interesting but sometimes it’s just best to go back to what I call an “old Favorite”
These Enchiladas take about 30 minutes to make. They might actually take a little less, I don’t really pay attention to the time when I’m browning meat so they could be less, I do know that they take about 15 minutes in the oven though 🙂
I’m working on getting together some “Freezer Meal” recipes, so I’m kind of thinking that these might make it onto that list. These would be perfect to make on the weekend in a huge batch and then put them in little freezable container.
If you have any Freezer Meal ideas for me let me know!
🙂
Our Favorite Enchiladas
Our Favorite Enchiladas
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Yield: 8 Enchiladas
Ingredients
- 1 package McCormick® Enchilada Sauce Mix
- 1 ½ cups of water
- 1 1/2 cups of pasta tomato sauce, (Spaghetti Sauce)
- 1 pound lean ground beef
- 8 flour tortillas
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350F.
- In a medium sauce pan, stir the Sauce Mix, water and 1 1/2 cup pasta sauce. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Keep an eye on this.
- While the sauce is thickening, brown the meat in large skillet on medium-high heat. Drain fat. Stir in ½ cup of the sauce that you\'ve made.
- Heat the tortillas in the microwave for about 20 seconds. You need them to be soft and flexible.
- Using a square or rectangle dish, spoon a little of the sauce into the bottom of the dish and use a spoon or spatula to cover the bottom of the pan with sauce.
- Spoon about 3-4 tablespoons of the beef filling into each tortilla.
- Roll tortillas tightly; place seam-side down in the prepared pan.
- Pour remaining sauce over enchiladas. Top with cheese.
- Bake in 350°F oven 15 minutes or until sauce is bubbly and cheese is melted.
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