5 Ingredient Beef Enchiladas
I’m no longer specifically athletic. adequate, that’s an understatement. I’m not even remotely athletic. I’m the least athletic character I realize. I funny story that in case you ever see me strolling, you’d higher begin jogging too because some thing is after me.
As a child, I performed baseball. And hated each minute of it. We have been league champions, no thanks to me. The season couldn’t end quickly sufficient. It’s simply no longer in my genes. As my mother could say, “He’s just not built for sports activities.”
speedy forward some years and the person upstairs idea it’d be funny to gift me with an athletically-willing child. And when I say athletically-willing, I suggest he’s in reality quite dang excellent. I imply, his first word became “ball.” Baseball, basketball, soccer, the kid simply loves sports. but football is his passion.
INGREDIENTS :
- 1 cup chunky salsa
- 1 pound lean ground beef
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) flour tortillas (corn will work as well)
- 1 (8-ounce) package Borden Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
INSTRUCTIONS :
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
- Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
- Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
- Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.
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