Friday, April 24, 2009

Easy Beef Enchiladas

This post has been in the archives for a while waiting for a good time to be published.  I did make enchiladas today, but not beef.  I actually made sour cream chicken and cheese enchiladas, but I didn't take any pictures, so they will not be blogged about this time.

Enchiladas are a great food to make if they are going to be reheated.  They make for a perfect Fun Friday Feast.  They also make tons of leftovers.   What's also great about enchiladas is you can pretty much put anything you want in them.  Here is how I made mine a few weeks ago.

Easy Beef Enchiladas

1 lb ground beef
2 cans enchilada sauce
16 oz. shredded cheddar cheese (any flavor will work)
small can diced green chiles
small can sliced black olives
10-20 sliced jalapenos, chopped
1 can black beans, drained and rinsed
5-6 green onions, chopped
dash of cumin
dash of ground chili pepper
8 medium-sized flour tortillas

Heat oven to 350 degrees.  Lightly grease a 9x13 baking pan.

Brown ground beef in a skillet over medium-high heat.  Drain fat.  Add in 3/4 cup enchilada sauce, green chiles, olive, jalapenos, black beans, cumin and chili pepper.  Simmer for 5-10 minutes.

Spoon filling into tortillas, about 1/2 cup per tortilla.  Sprinkle a little cheese into each tortilla.  Only use about half the cheese to sprinkle in the tortillas.  Place enchiladas into a lightly greased 9x13 baking dish.  Pour the rest of the enchilada sauce on top and top with remaining cheese and chopped green onions.

Bake at 350 for 25-30 minutes, until heated through.  Garnish with salsa and sour cream.


  1. Of course they are also delish with some cream cheese snuck in them too! - How was the race this weekend?

  2. Yeah, you can't forget the cream cheese!

    The races were fun! It's always a good time people-watching.