Robin's Beef Enchiladas with Cheese Sauc
Source of Recipe
Personal
Recipe Introduction
This recipe is one I created. Its a family favorite.
List of Ingredients
- 2 ½ -3 lbs of ground beef
- 1 - 2lb package of Velveeta Cheese
- ½ to 1 cup of milk (I use 2%)
- 2 packages of Taco Seasoning
- Package of 20 flour tortillas and maybe a few extra if you have them
Instructions
- Cook Ground beef and drain. Add taco seasoning and prepare according to directions. Do not worry if you think it is a bit liquidy (is that a word). It won’t hurt.
- Take about 1 to 1 ½ T and put the meat in a flour tortilla.(add more or less meat depending on how thick you want them). I usually put it on the left side and roll tortilla to the right. Put crease side down as you lay it in the pan. DO NOT grease bottom of pan. Fill the pans with the meat filled tortillas. You should have at least 1 to ½ cup left. Save it and follow cheese sauce directions below.
- up velveeta cheese into cubes and heat in a sauce pan. I usually add about 1/3 cup of milk to bottom of pan before I add the cheese. Heat cheese and slowly add the milk so it thins it out to a consistency that you like. You do not want it thick as you are going to be pouring it out. Add leftover taco seasoning. If you like more than the stated amount, make less enchiladas. Its really a matter of taste.
- . Pour the cheese over the enchiladas. Once I pour it over, I usually take a spoon and make sure the sauce is spread evenly over the enchiladas and along bottom of pain. You would rather have more sauce than less. Now, if you like your enchiladas to be hot in terms of temperature, you can cover with foil and heat in 350 degree oven for about 10 minutes. Do not over cook as it will overcook the sauce. Honestly we usually eat them after I pour the sauce over.
Final Comments
FYI - I usually buy a package of Lipton Spanish Rice and cook with this along with my own prepared guacamole.
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