Along with loving Cheesy Chicken Enchiladas, my Beef Enchiladas are a close rival. I prefer the beef enchiladas; however, I try to mix it up and keep some leaner meats involved for my family. I may try cooking this recipe with turkey soon to see how that turns out.
- 8 Burrito Size Tortillas
- 1 lb Ground Beef
- 1 Package Taco Seasoning
- 1 Can Diced Tomatoes
- 1 Cup Frozen Corn, Thawed
- 2 Cups Shredded Colby Jack Cheese
- 1 Can Mild Red Enchilada Sauce (Use your preferred spice level)
Preheat oven to 375*.
In a large skillet cook the ground beef on medium heat with a little bit of oil or non stick cooking spray in the pan. Once the beef is done, drain and add in the taco seasoning as instructed on the package.
Next, it’s time to build the enchiladas. I use about a 2 tablespoons of the beef, corn, and tomatoes to put in the tortilla. I also add a little bit of cheese then wrap up the tortilla. Lay this seam side down on a greased casserole dish.
Continue making the enchiladas until all are completed. Once completed pour the enchilada sauce evenly over the entire dish and top with the remaining cheese.
These will cook for about 20 minutes until the cheese is nice and melted.
These are perfect served with a side of rice or even a little chips and queso.
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