The really good enchiladas my wife makes are the 3 Cheese Chicken Enchiladas with Cream Cheese Sauce. But, these beef ones are a lot simpler to make if you're short on time, or they can give you a second choice if not everybody likes chicken.
Red Beef Enchiladas
- Brown 1 lb ground beef, seasoned to taste (a package of taco seasoning works okay if you don't have all the individual spices). You can also add some chopped up onion to the meat.
- Coat bottom of large pan with vegetable oil 1/8" deep, set heat to medium, and soften 1 package of corn tortillas by individually placing in oil for 2 seconds per side.
- Pour 1 can red sauce (mild, medium, or hot, depending on your tastes) into a casserole pan and spread enough to coat the bottom of the pan.
- Take a softened corn tortilla and coat 1 side with red sauce from casserole pan. Add a heaping spoon of the ground beef mixture to the coated side of the tortilla, roll it up and place at end of casserole pan. Repeat until pan is full.
- Pour another can of red sauce (you'll need 2 cans altogether for this recipe) to coat all the enchiladas.
- Cook uncovered in 350º oven until you sauce is bubbling.
- Add grated cheese until top is covered, bake for another 5 minutes or until cheese is melted.