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quick beef enchiladas

★★★★★ 2
kitchenChatter avatar
a recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

For a quick meal use canned tomatoes and enchilada sauce-store bought;or you can really get into it and make your own sauce and home canned tomatoes.Which ever way you choose it will be delicious! Serve with refried beans.

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★★★★★ 2
serves serves 6 two each
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For quick beef enchiladas

  • 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 sm
    6 inch corn tortillas
  • 2 c
    shredded cheddar and monterey jack cheese blend
  • sour cream for garnish,optional

How To Make quick beef enchiladas

  • 1
    Heat oven to 375^. Spray a 13x9-inch baking pan with cooking spray. 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.
  • 2
    Add drained tomatoes and 1 cup of the enchilada sauce; blend well. Place tortillas in a damp paper towels; microwave tortilla with towel for about 1 minute or until flexible.
  • 3
    Place about 1/3 cup of beef mixture evenly on each tortilla, top with 1 Tablespoon of cheese. 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.
  • 4
    Note: Can use refried beans spread on corn tortilla and then filled with black beans and corn and roll and bake the same.
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