mom's beef enchiladas
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Mom makes the best enchiladas I have ever tasted. Trying to get something like this at a Mexican restaurant just doesn't happen! Her enchiladas are my absolute favorite!
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method
Bake
Ingredients For mom's beef enchiladas
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1 lbground beef
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1/2 conion, chopped
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1 canenchilada sauce (28 oz.)
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2 cmexican blend shredded cheese
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corn shells
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1 canblack olives
How To Make mom's beef enchiladas
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1Brown beef with onions, cook shells. Spread a thin layer of enchilada sauce on bottom of pan. Using an ice cream scooper (so they all have the same size) spoon meat mixture into cooked shells, along with a pinch of cheese. Roll the shells, being sure to keep the roll tight. Place rolled shells into pan. Once you have filled the pan with enchilada rolls, pour remaining sauce onto shells. Make sure its evenly distributed. Cover the rest with cheese. Spread black olives and/or green onions on top if desired. Cook at 350F for 45 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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