A favorite of mine from my childhood. Plain and simple beef enchiladas. I remember a time when my grandma accidentally grabbed the hot enchilada sauce instead of the mild at the grocery store. Talk about getting a surprise when we sat down for dinner! They were almost too hot for me, but not quite. I still prefer the mild flavored ones like my grandma used to make me. This dish is so easy with only 6 ingredients and even less if you don’t like onions or olives! You can vary the cheese depending on preference or what you have on hand. I love jack cheese in both my beef enchiladas and green chili chicken enchiladas. I made a double batch of these for a work potluck happening today. I hope my coworkers will love them as much as I do!
Simple Beef Enchiladas
by Heather McCullah
1 package or 1 1/2 lb ground beef
1/2 cup chopped onion
1 large can La Victoria Enchilada Sauce (Mild)
12-14 corn tortillas
12 ounces shredded cheese
1 can sliced black olives (drained)
salt & pepper to taste
Cook onion & ground beef together until done (season with salt & pepper while browning).
Drain grease from meat.
Add a ladle or two full of the sauce to the meat & mix well.
Add sliced olives to meat mixture (I use the same pan, but turn the heat off right as I add in the olives).
Add 2-3 handfuls of shredded cheese to meat mixture mixture.
Heat sauce in medium pan.
Soften tortillas in microwave for about 2 minutes & 30 seconds (I wrap 4 wet paper towels around the tortillas to keep them from drying out).
Spray pan with Pam or the equivalent.
Build your enchiladas. Dip each tortilla in sauce. Fill with one small ladle of the meat mixture. Roll up and place in your 13×9 baking dish or other large casserole dish. Repeat process on all the enchiladas.
Pour remaining sauce evenly over the top of the enchiladas.
Sprinkle remaining shredded cheese over the top of the enchiladas.
Add more sliced olives for a garnish (I forgot to save some for the shot above; I guess I was to anxious to taste the enchiladas-shoot me)! 😉