These enchiladas are so simple and use only a few ingredients, but they are full of flavor.
A few years ago, a company I used to work for would hold an annual United Way auction. There would be all kinds of items being auctioned off like cookies, crafts, jewelry and these beef enchiladas.
I would make a couple of batches, cut them in half and then people would buy them. They always sold out quickly and people would request that I make them every year. It’s always nice to have people like your food because it’s nerve-wrecking making food for people you don’t know. Am I right?!
I can’t remember where I got this recipe, it’s been that many years. These beef enchiladas were one of the first dishes I ever learned to cook. I fondly remember making these for my grandpa one-time when I was in Idaho visiting my parents. I think it was the first time I had ever cooked for him and I was so excited to show him my new skills. I’m not even sure if he liked Mexican food, but I went ahead and made them for him. Luckily, he seemed to really like them. One of the things I love about food is the memories it can evoke.
I hope you enjoy these enchiladas as much as my family does.
- 1 lb. ground beef
- ½ cup onion, chopped
- 1 8 oz. can tomato sauce
- 8 flour tortillas
- 2 cups shredded cheddar cheese, divided
- 1 can mild enchilada sauce
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- In a skillet over medium heat, brown the beef till no longer pink. Drain fat if necessary.
- Add the onion and saute for just a few minutes.
- Stir in the tomato sauce and 1 cup cheese. Mix till just blended.
- Place a couple of spoonfuls of the meat mixture in the center of each tortilla, roll up and place in baking dish, seam side down.
- Pour enchilada sauce over the enchiladas and top with the remaining cup of cheese.
- Bake for 20-25 minutes.