Saturday, August 28, 2010

Easy Beef Enchiladas

So this isn't much of a recipe...but it is just something I do all of the time that my husband loves. It definately isn't "gourmet", but again it is a quick weeknight meal. The main thing that makes this one good is the mixture of the sauces to go on top, it gives them a little kick. Sombrero sauce is "El Palacio Sauce" from Ozark, but I am able to find it in most grocery stores in this area. As for the salsa verde, be careful that you buy one that says mild or medium because there are some out there that don't specify their heat and they will burn you up!!

Easy Beef Enchiladas

1 pound ground beef
1/4 cup onion, finely chopped
1/2 cup shredded colby/jack cheese
1 package medium flour tortillas
1 to 1 1/2 cups shredded colby/jack cheese
Chili Powder

For Sauce:
1 (10 oz) can enchilada sauce
1 (7.76 oz) can salsa verde (I used La Costena brand)
1/2 cup Sombreo Sauce

Preheat oven to 350 degrees. Lightly grease a baking dish. Brown beef and onions, drain. Add in 1/2 cup of cheese to beef and onion mixture. In a small bowl (liquid measuring cup works well), mix together ingredients for the sauce. Add enough sauce to beef mixture to make it "stick together". Pour enough sauce in the bottom of the baking dish to form a thin layer. Spoon a small amount of beef mixture onto a tortilla and roll up, place seam side down in the baking dish. Repeat until you have enough enchiladas to fill the baking dish (will vary depending on the size of your dish!). Next pour the rest of the sauce over the enchiladas, making sure to completely cover them. Sprinkle additional cheese to cover the enchiladas, then sprinkle a small amount of chili powder over the entire dish. Bake for 20-30 minutes or until bubbly and the cheese is melted and starting to brown slightly.

1 comment:

  1. Yum. Is the sombrero sauce the chip dip or something else. I have not heard of that and don't get to ozark.