INGREDIENTS:
1.5 pounds lean ground beef (I used left over taco meat that I had made the night before)
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 jar store-bought enchilada sauce ( I used Trader Joe’s)
DIRECTIONS:
Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Portion some ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese.
Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients. Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top.
Bake 350 degree for 30 minutes.
Serve with sliced tomato, avocado (guacamole), shredded lettuce, sour cream.
SIDE NOTE: I like to use taco meat in my enchilada. I find that it more FLAVORFUL.
TACO MEAT:
Cook the ground beef in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks. Add in 2 tablespoon of taco seasoning (pre-made or store bought). Add in 1 teaspoon garlic powder. Add in 1 teaspoon onion powder. Add 2 cup pace picante sauce (I used pre-made salsa). Simmer over medium low heat for about 30 minutes. Set aside.
