We created this simple recipe just this afternoon. I could not obtain a beef enchilada recipe that suited me personally, so I made the decision to conduct some testing on my own.
I eliminated them from the oven a short time ago, and I can assure you that they're delicious. The end product had been two pans full of scrumptious beef enchiladas. You will find 4 really large enchiladas in both baking meals.
I covered 1 closely with aluminum foil and set it in the deep freeze. It will be convenient to reheat for an instant supper for another day. If 8 large enchiladas are too much for you to use within a small amount of time, you may very easily cut the actual recipe in two.
One 1/2 pounds ground meat
1 medium yellow-colored, chopped coarsely
1 package dry taco seasoning
2 teaspoons chili seasoning
One teaspoon pepper
One cup water
Two cups prepared rice
1 10 ounce can enchilada sauce
Sixteen ounces of hot salsa
1 can condensed cream of golden mushroom soup
8 ounces cream cheese, melted
1 can kidney beans, well exhausted
4 cups sharp cheddar cheese, shredded and divided
8 10 inch tortilla wraps
small carton sour cream, optional
Brown burger in a large frying pan until nearly prepared through. Stir within the chopped onion as well as keep cooking until the onion is transparent. Drain.
Stir in the packet of taco flavoring, chili powder, spice up and water to the meat mixture. Prepare over medium-low heat until somewhat thickened, around Five to six minutes. Turn down warmth to low. Include salsa and cooked rice to skillet and cook slowly till nearly all of the water is actually absorbed. Put aside.
In a medium sized bowl, blend condensed soup, enchilada sauce and softened cream cheese. Blend until smooth. Set aside.
Setup 2 9x13 glass pans. There's no need to use grease or cooking spray on the pans.
To every tortilla, put approximately 1/2 in order to 3/4 cup of hamburger mixture. If you've an excessive amount of ground beef mixture, simply add some more to each tortilla. Add about 2 teaspoons of kidney coffee beans on the top. Add 1/4 mug shredded cheddar cheese. Roll to create enchiladas and position seamed aspect down in the cooking dish. It will take Four enchiladas to fill every pan.
When just about all 8 tortillas are stuffed, rolled and situated in the pans, distribute half of the marinade mixture down the center of each baking skillet. Spread remaining cheddar parmesan cheese over the top of each pans. Place in 325 degree oven and make 15 to 20 minutes, until top layer of cheese has melted and lightly browned. Serve with a dollop associated with sour cream, if you wish.
This recipe produces extra large enchiladas. It may perhaps appear like an awful lot of sauce mixture, and an excess of shredded cheese, however I promise that they turn out just great. I used flour tortillas simply because that is what I had at hand. I know this will work as well with corn tortillas.
If you do not have 2 9x13 glass pans, 3 9x9 baking pans might do the trick. I can't advise making use of steel pans, as the enchiladas might begin tasting such as metal if they remain in the metal pans for quite a while. Definitely don't use metal bake ware should you need to freeze one of these.
In case you do not have the liking for kidney beans, you can try pinto coffee beans, re-fried beans, black beans or chili beans. I think hot soup beans would certainly give them an added lift. We only selected renal system beans because I really enjoy them.
If you're a lover of olives, I understand olives will be a good add-on. Sadly, I seem to be the only olive fan during my own household, therefore it was not an chance for me. Some chopped bell pepper sprinkled on top of the cheese layer would increase the appeal of the meal. Do some trial and error and include your favorite ingredients as you wish.
Naturally, this would be ideal for supper with a backyard salad and Italian bread. Enjoy the dinner!
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