Beef Enchiladas

By carvalhohm

Corn tortillas and spicy sauce star in these tasty beef enchiladas. Serve them for dinner with chopped tomatoes and lettuce.

Ingredients

• 8 ounces ground beef
• 1 10-ounce can enchilada sauce
• 8 ounces shredded Monterey Jack cheese (2 cups)
• 2 tablespoons cooking oil
• 8 6-inch corn tortillas
• 1 tomato, chopped
• Lettuce

Preparation

Step 1

1.In medium skillet, brown ground beef. Drain fat. Stir in 1/4 cup of enchilada sauce and heat through. Stir in 1 cup of the cheese. Keep warm.

2.In another medium skillet or in large heavy skillet, heat the 2 tablespoons of oil over low heat. Quickly dip tortillas, one at a time, in hot oil for 10 seconds or until just limp, adding more oil if needed. Drain on paper towels.

3.To assemble, brush one side of each tortilla with some enchilada sauce. Spoon about 2 tablespoons of the meat mixture atop sauce near the edge of tortilla; roll up. Place the enchiladas in a greased 12x7x2-inch baking dish (a 2-quart rectangular baking dish). Pour remaining enchilada sauce over top.

4.Cover baking dish with foil. Bake in 350 degree oven about 25 minutes or until mixture is heated through.

5.Remove foil. Sprinkle remaining cheese over enchiladas. Bake enchiladas for 2 minutes more or till cheese melts.

6.Serve enchiladas with chopped tomato and lettuce.