Tuesday, May 19, 2009
Beef and Cheese Enchiladas
8 (6-inch) corn tortillas
1 tablespoon olive oil
1/2 cup chopped onion
1 1/4 pounds ground beef
1 1/4 teaspoons chili powder
2 (16 oz.) jars enchilada sauce
1 3/4 cups shredded Cheddar
1 3/4 cups shredded Monterey Jack
Preheat oven to 375°F. Wrap tortillas in foil and keep in oven for 10 minutes.
Heat oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Increase heat to medium-high, add ground beef and cook, stirring occasionally, until thoroughly browned, about 5 minutes. Stir in chili powder; season with salt and pepper to taste. Transfer beef to colander to drain.
Pour 1 jar of enchilada sauce into a 9-by-13-inch baking dish. Spoon about 1/3 cup ground beef and 5 Tbsp. mixed cheeses inside each warm tortilla, roll up in cigar fashion and place enchiladas seam side down next to each other in baking dish. Cover evenly with second jar of enchilada sauce and remaining cheese. Bake in 375°F oven until bubbling, about 15 minutes.
Last week when I was reviewing myrecipes.com I picked out a menu. This was one of the recipes. Admittedly, I picked it for the simplicity. It was fine but I don't think I'm a huge fan of canned enchilada sauce, at least not the brand I brought home. I tried to hold back on the cheese and also I used a lower fat cheddar so that made the sauce stand out even more. I added some lite sour cream and green onion and it was a good dinner overall. I really liked the rice I freestyled (cooked rice, leftover corn, green onion, butter and a sprinkling of Chamberlain's Steak Rub).
Sorry about the brief post but I'm squeezed for time this week.
Question of the Day: Do you go out for Mexican very often? We have a great Mexican restaurant near work that we go to whenever we have a group lunch, a few times a year.