May 12, 2010

Fiesta Beef Enchiladas

cheese, corn, Ground Beef, Kids' Favorite Recipes, main dish, Rice, Tex-Mex, tomatoes, tortillas

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311 ratings

Prep time: 15 minutes
Baking time: 25 minutes
Servings: 4
Partner: Rice and beans

The family loved Grandma’s wonderful enchiladas so much, she always doubled the recipe.

Ingredients

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.

Grandma's Secret Trick

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.