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August 12, 2011
Fiesta Beef Enchiladas
Hearty Meat Dishes
Prep time:
15 minutesBaking time:
25 minutes“The family loved Grandma's wonderful enchiladas so much, she always doubled the recipe. ”
Ingredients
Serves 4
- 8 ounces lean ground beef
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 1 cup cold cooked rice
- 1 1/2 cups chopped tomato, divided
- 3/4 cup frozen corn kernels, thawed
- 1 cup (4 ounces) shredded Cheddar cheese, divided
- 1/2 cup salsa or picante sauce
- 12 (6- to 7-inch) corn tortillas
- 1 (10-ounce) can mild or hot enchilada sauce
- 1 cup sliced romaine lettuce leaves
Directions
1
Preheat the oven to 375°F.
2
Cook ground beef in medium nonstick skillet over medium heat until browned and crumbly; drain. Add green onions and garlic to meat in skillet; cook and stir 2 minutes.
3
Add rice, 1 cup tomato, corn, 1/2 cup Cheddar and salsa to meat mixture in skillet; mix well.
4
Spray 13 x 9-inch baking dish with nonstick cooking spray. Spoon meat mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over the enchiladas.
5
Cover with foil; bake until hot, about 20 minutes. Sprinkle with remaining 1/2 cup Cheddar; bake until Cheddar melts, about 5 minutes. Top the enchiladas with lettuce leaves and remaining 1/2 cup chopped tomato. Serve immediately.
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Grandma's Secret Tip
Grandma's Secret Tip
For this dish, Grandma often made her own salsa. She combined 3 medium seeded and chopped tomatoes, 2 tablespoons chopped onion, 1 small stemmed and seeded jalapeno pepper, 1 tablespoon chopped fresh cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a large bowl. Grandma refrigerated the salsa until ready to use.
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