1 lb. of ground beef (I use lean...easier to drain the fat)
2 10 oz. cans of Old El Paso Enchilada Sauce (hot or mild, your preference...we use Mild, tasty!)
6 oz. of shredded cheese (I use the Mexican blend)
1 (12 count) pkg. of flour tortillas or soft taco shells (corn tortilla shells fall apart too easily)
1 Green Scallion/Green Onion
Heat oven to 400°F. Brown ground beef over medium-high heat until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese.
Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13X9X2" baking dish.
Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Then I add sliced green scallions for taste and appearance.
Bake at 400°F for 15 to 20 minutes.
Todd likes to add Jalapenos to give it a little kick!
Sooo easy and soo delicious, great alternative to taco night.
*Original recipe from Old El Paso 1998 The Pillsbury Company, I just made a few adjustments
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