beef enchiladas with creamy/cheesy topping
Rich and creamy -- a great weekday recipe for the family and even better if you have leftovers.
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prep time
30 Min
cook time
20 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 1/2 pounds lean ground beef
- 1 onion, chopped
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- salt & pepper to taste
- 1 package 1# package velveeta cheese
- butter to saute onion
- 1 can cream of chicken (or mushroom) soup
- 1 can rotel tomatoes, diced
- 1 can small can evaporated milk
- 12 large flour tortillas
- 1 1/2 cups sharp cheddar cheese, grated
- 1 1/2 cups monterey jack cheese, grated
How To Make beef enchiladas with creamy/cheesy topping
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Step 1Cook the onion in butter until translucent and soft. Add the ground beef, garlic powder, cumin, and s & p. Cook until beef is no longer pink. Drain off oil and then add 1/2 of the velveeta cheese. Set ground beef mixture aside.
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Step 2In another skillet, combine soup, rotel, milk and the remaining velveeta cheese. Stir well and heat until velveeta is melted.
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Step 3Heat tortillas so they will be pliable. Fill each tortilla with meat mixture and place seam-side down in a baking dish.
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Step 4When all tortillas are filled and in the baking dish, pour soup/cheese mixture over the tops. Cover the top with the grated cheese.
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Step 5Bake at 350 degrees until bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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