There’s been a theme recently as life becomes hectic…we pick out recipes at the last minute. This one is no different. As we found ourselves wondering what was going to be for dinner that night, the wife went to another of her regular blogs, Mix and Match Mama. Low and behold, right there on the front page of her blog was a perfect/quick recipe to make for dinner: Beef Enchiladas. It pretty much met the criteria we were looking for…easy.
After a quick trip to the grocery, we had everything we needed for dinner. I should rephrase that and say, after a quick trip to the grocery by my wife we had everything we needed. I was at work and had no part of this. That again is something that is awesome about my wife…she loves to cook. Maybe she doesn’t…maybe she does, but however you look at it she always comes to the table with rocking recipes. This one being no different.
I would also like to say I had a part in making dinner, but nope. I just sat my fat butt at the table and started eating. To go alongside the beef enchiladas the wife threw a quick salad together with tortilla strips on top and a ranch/salsa dressing. All good stuff. The enchiladas were actually pretty tasty. They had a little bite to them, but nothing too spicy. For me, I would probably up the spice next time by adding some hot sauce or something like that on top. With all of the liquid in the recipe, you would think that things would be real runny or that the tortilla would be mush. However, that wasn’t the case. The enchiladas held together well and had a great flavor.
I can’t say much about these enchiladas outside of they were good and ate leftovers for two days after this meal. Chalk another good dinner up to the wifey!
Dinner Beer: Fat Tire in can. Solid.
- 1 pound of ground beef (or use ground turkey!)
- 2 tablespoons chili powder or a (1 oz) packet of taco seasoning
- 1 (10 oz) can of Cheddar Cheese Soup (I used Campbell’s Condensed)
- 1 (10 oz) can of Rotel Tomatoes
- 1 (4 oz) can of Chopped Green Chiles
- 8 tortillas (flour or whole wheat work best)
- 1 (16 oz) bottle of enchilada sauce
- Chopped green onions to garnish
- Preheat oven to 400 degrees.
- In a large skillet over medium-high heat, brown your ground beef until nice and crumbly. Stir in your chili powder, soup, tomatoes and green chiles (don’t drain any of it). Reduce heat to low and simmer 2 to 3 minutes.
- While it’s simmering, spray an 8×8 baking dish with cooking spray. Set aside.
- Take each tortilla and fill it up with your ground beef mixture. Roll it over and lay it seam side down in your baking dish. Repeat 8 times. Pour your enchilada sauce down over all of your enchiladas once they’re in the baking dish.
- Bake enchiladas about 8 or 10 minutes or until they’re nice and bubbly.
- Remove from oven and serve with green onions on top.