Wednesday, December 31, 2008

Ground Beef Enchiladas


Every morning I have an idea of what I want to make for dinner that night, and then take out a meat to defrost during the day while I'm at work. So I decided I wanted to make enchiladas a few days ago and took out ground beef. Come to find out, while searching for a recipe online, most enchilada's are made with chicken! Obviously I don't know much about Mexican cuisine. So when I got home I just threw a few things together and my ground beef "enchiladas" came out great! They were really easy to make, a very quick clean-up and overall a very pleasing weeknight meal. Keep in mind that I hate spicy food, so these were very mild. If you like a lot of spice, chopped jalepenos would be great in this.

Ingredients
1 lb ground beef
1 medium-large onion, chopped
1 taco seasoning packet
1 oz. cream cheese
6 flour tortilla's (or more if you want)
1 cup instant white rice
1 can enchilada sauce
Mexican shredded cheese
water

Directions
Preheat oven to 350 degrees. In a small saucepan, bring 1 cup of salted water to a boil. Add instant rice, stir briefly, cover and set aside. In a large sautee pan, brown ground beef until cooked through and crumbled. Drain fat if necessary. Add chopped onion and cook with beef until onion is tender, about 10 minutes. Then add taco seasoning packet and however much water it calls for on the packet. Mine called for 3/4 cup. Stir until the sauce is well combined. Add cream cheese and stir until melted and mixed in with the ground beef, about another 5 minutes. Then add your cooked instant rice and 2 tbsp of enchilada sauce to the ground beef mixture and stir until everything is combined.

On a seperate plate, lay out your tortilla's. In the center of each tortilla, add ground beef/rice mixture. You can make them as full as you want. Fold them up and place into a greased 13x9 baking dish. Once you have all of your enchilada's in the baking dish, cover them with the rest of the enchilada sauce. Top with Mexican shredded cheese, and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes. Enjoy!

4 comments:

Joelen said...

looks like a hearty and flavorful enchilada!

Kristina R. said...

These look tasty and so easy. Do yo know if they freeze well?

Kristen616 said...

Kristina, I didn't try freezing them but I really don't see why you couldn't! Maybe just hold off on the enchilada sauce/cheese until you are ready to bake, so they don't get soggy!

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