I’ve made many, many, many chicken enchilada recipes. I felt like it was time to switch things up! There are beef enchiladas, and then there are BEEF enchiladas… these my friends are to die for! If you are tired of the same old hum drum enchiladas, you must make these! So glad I did! I served with Spanish rice, sour cream, lettuce and salsa – this was a very quick and very delicious meal! Perfect for a weeknight dinner or even better on the weekend with friends and family over.
- 1 lb. lean ground beef
- 1 small onion diced
- 1 1.5 oz pkg. dry enchilada sauce mix
- 10 10 in tortillas
- 2 c. shredded Cheddar cheese
- 1 2.25 oz can sliced black olives, drained (optional)
Preheat oven to 350 F. In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
- Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese.
- Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
- Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
Adapted from Allrecipes