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Tex-Mex Beef Enchiladas

Source of Recipe

David


List of Ingredients

Tex-Mex Beef Enchiladas

1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10 ounces each) mild enchilada sauce
8 small corn tortillas (6-inch diameter)
3/4 cup (3 ounces) shredded jalapeño pepper cheese
1 tablespoon chopped fresh cilantro
Dairy sour cream (optional)





Recipe

Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings.

Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can.

Set aside remaining sauce from that can.
Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.

Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese.

Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro.

Serve with sour cream, if desired.

Makes: 4 servings