Quick Beef Enchiladas
Serve with refried beans.
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- 1/2 c
- chopped onion
- 2 Tbsp
- each of diced red and green bell peppers
- 1 lb
- lean ground beef
- 10 oz
- can diced tomato with or without green chilies, drained
- 24 oz
- can enchilada sauce
- 12 small
- 6 inch corn tortillas
- 2 c
- shredded cheddar and monterey jack cheese blend
- sour cream for garnish,optional
Cook beef, onion and bell pepper in a large skillet over medium heat for about 7 minutes or until meat is no longer pink. Drain any grease.
Place tortillas in a damp paper towels; microwave tortilla with towel for about 1 minute or until flexible.
Roll up and place seam side down in a baking dish; top with remaining sauce and cheese, spreading to cover tortilla edges. Bake covered for 25 minutes then uncover and bake for another 5 minutes. Serve with sour cream, if desired.
Can use refried beans spread on corn tortilla and then filled with black beans and corn and roll and bake the same.