Monday, February 1, 2016

Easy Beef Enchiladas


My go-to enchilada recipe gets rave reviews. I have been making it for years (wow - I posted the recipe in 2007, my first year of blogging) and still haven't tired of it. But every time I make it I think about all that cream cheese and cheese... there has to be a healthier way.


That's when I found this Skinny Mom recipe for easy beef enchiladas. Unlike my enchilada filling, this one is straight forward - beef, peppers, onions, and no cheese. There is enough cheese on the outside that you don't miss it.

You can use canned enchilada sauce or try this easy homemade enchilada sauce. To bulk it up, add some more veggies, like chopped broccoli, spinach, or corn. Serve them with these easy homemade refried beans or some sauteed corn and peppers.



Easy Beef Enchiladas
Adapted from: Skinny Mom

Ingredients


  • 1 tsp extra virgin olive oil
  • 1 lb lean ground beef
  • 1/4 tsp each chili powder, cumin, garlic powder, and onion powder
  • 1 onion, diced
  • 1/2 green onion, diced (instead of canned green chiles
  • 2 Tbsp of your favorite salsa
  • 1 10 oz can red enchilada sauce (or homemade sauce)
  • 3/4 c Mexican blend shredded cheese
  • 8 flour tortillas (cut off the ends so they aren't rounded at either end, but straight to fit nicely into the dish)
  • 2 green onions, chopped
Directions
  • Preheat oven to 375 degrees F
  • Heat the olive oil in a large saute pan over high heat
  • Add the beef and cook, chopping into smaller pieces with a spatula, until almost browned
  • Add the onions, pepper, and spices. Saute until cooked through
  • Mix 2 Tbsp of salsa and 2 Tbsp of the cheese into the beef mixture
  • Put a small layer of enchilada sauce in your baking dish
  • Spoon the meat mixture (one large scoop each) onto the center of a tortilla; roll and place seam side down in the baking dish
  • Repeat with remaining tortillas
  • Coat the tortillas with the enchilada sauce and sprinkle with the remaining cheese
  • Bake until hot and bubbly, approximately 20 minutes
  • Sprinkle with the green onions and serve



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2 comments:

  1. What brand of enchilada sauce do you use? Thinking about making these this weekend!

    ReplyDelete
  2. Stacy, I use Old El Paso or homemade if i have extra time.

    ReplyDelete