Beef Enchiladas for Two
Equipment
- 9 x 9 baking dish
- medium skillet
- cutting board & sharp knife
- measuring cups & spoons
- spatula & wooden spoon
Ingredients
- 1/2 lb ground beef
- 1 medium yellow onion, diced (DIVIDED)
- 1 (10oz can) mild red enchilada sauce (DIVIDED)
- 1 cup pace picante sauce (DIVIDED)
- 8 oz shredded mexican cheese
- 5-6 flour tortillas
- 1 TBS taco seasoning (or 1/3 packet taco seasoning
- fresh cilantro, garnish
Instructions
- Preheat oven to 350 degrees. Spread 2 TBS of pace picante sauce in the bottom and sides of a 9 x 9 baking dish. Set aside.
- In a medium skillet over medium high heat, break up ground beef and brown until no longer pink. Add 1/2 of the diced onion and cook until onion is soft. Drain excess grease.
- In to the ground beef and onion, stir in 1/4 can of the enchilada sauce, 1/4 jar of pace picante sauce, and one TBS taco seasoning.
- Spoon 2 TBS of mixture evenly in the center of each tortilla. Top with 1-2 TBS of shredded cheese. Starting with the end of tortilla nearest you, roll tortilla over the mixture and cheese and tuck in. Finish rolling to the end. Place enchilada in prepared baking dish seam side down. Finish the remaining tortillas.
- Pour remaining enchilada sauce over tortillas in baking dish and spread evenly to coat tops of enchiladas. Top with remaining 1/2 diced onions, the rest of shredded cheese.
- Bake uncovered in preheated oven for 20 minutes until cheese has melted and golden brown. Top with fresh cilantro as a garnish. Serve up with pico, sour cream and other favorite taco toppings.