Food & Drink

Quick & Easy Enchiladas

Enchil5

Hi There!

Here’s a super easy and quick recipe for a (kind of) enchilada dish. This may not be authentic Mexican cuisine, but it makes for a warm, filling meal for a few or for many! When I made this dish for this post, it took about 30-45 minutes from start to finish. So, without further delay, here is the how-to!

Enchil6

Ingredients

  • One pound of ground beef
  • One packet taco beef seasoning
  • Approximately 1/4 cup of Queso Cheese
  • Approximately 2 cups of cooked white rice (I used one packet of Uncle Bens microwave rice)
  • Salsa & Shredded Cheese (for toppings)
  • Tortillas – approximately one per serving (Large sized, I used cheese flavoured)
  • Sour Cream & Hot Sauce (for serving)

This recipe makes about 4 servings, depending on how full you stuff your enchiladas. Note: Hamburger Helper makes an enchilada kit and a taco beef kit – instead of buying the queso/beef seasoning separately you can use the flavouring package and topping packages from these kits and just not prepare the noodles (which is what I did when making this dish).

Instructions

 

*Pre-heat oven to 350°

  1. Cook ground beef in a frying pan until brown, drain grease.
  2. Pour in the taco seasoning and add about a cup of water, cook the beef mixture until thickened.
  3. While beef mixture is cooking, prepare queso cheese (if not using bottled kind).
  4. Take beef mixture off of heat, add in cooked rice and queso. Stir until combined.
  5. Take one tortilla per serving, fill with the beef and rice mixture.
  6. Fold ends and sides of stuffed tortillas, place seam side up in a greased high-sided baking dish.
  7. Once all tortillas are in baking dish, top with salsa and shredded cheese.
  8. Bake enchiladas for about 15 minutes, until cheese is melted.
  9. Serve & Enjoy!

This is a wonderful meal to pull out of your back pocket for a cold Winter evening, and you can totally customize this dish to what your family prefers. Feel free to make this dish with chicken (or another meat), or to add veggies, or even make it a little more authentic and use an actual enchilada sauce or mole sauce as a topping instead of salsa. The other thing I love about this dish is that it is filling, but not to the point where you feel like you’re stuffed and may explode – which is sometimes a threat when you over do it on Tex-Mex type food…Bonus: This meal makes for delicious left-overs to take for lunch the next day!

Let me know if you try this dish, and especially if you adapt it and make it your own! You can always comment below my posts, e-mail me, or check out my Facebook page. Thanks for checking in, and have a great week! 🙂

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