Beef Enchiladas

These are super cheap and super easy, and who doesn’t like cheap and easy?! This recipe is courtesy of my beautiful Aunt Becky.

Beef Enchiladas

  • 1 lb ground beef or turkey (I like turkey, just because it’s a little healthier)
  • onion powder, to taste
  • garlic salt, to taste
  • cumin, to taste
  • 1 yellow onion, chopped
  • 1 15 oz can turkey chili
  • 1 10 oz can Rotel tomatoes
  • 1 8 oz can tomato sauce
  • 1 packet enchilada seasoning
  • flour or corn tortillas
  • 2 cups Monterrey Jack cheese

Preheat oven to 350 F. Brown meat with the seasonings and the onion until it is cooked through. While the meat is cooking, stir together the chili, rotel, tomato sauce, enchilada seasoning, and can of water into a medium size saucepan over medium-low heat. Once the meat is done and the sauce is heated through mix the two together. Grease a 9×13 inch casserole dish and begin wrapping up the enchiladas. Take a tortilla, add some of the meat sauce, top with cheese, and then roll up and place in dish. Pour any remaining sauce on top (or you can freeze half of it to make enchiladas another day) and top it all off with your cheese. Bake for 30 minutes or until cheese is bubbly and a little browned.

You can do this method or, if you’re pressed for time, make it a little easier by making it  into an enchilada casserole. Just put down a layer of tortillas, a layer of meat sauce, a layer of cheese, and then repeat ending with cheese on top. Personally, this is how I like to do it. It just makes prep time go so much quicker!

Enjoy y’all!

 

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