April 7, 2009
Easy Beef Enchiladas – What’s for Dinner Wednesday
Easy Gluten-Free Beef EnchiladasIngredients
- 1 – 1 1/2 lbs. ground beef
- 1 onion, chopped
- chili powder (about 1 Tb.)
- ground cumin (about 1/2 tsp.)
- 12 corn tortillas (I used store bought)
- shredded cheddar cheese
- 1 – 2 cans enchilada sauce (check ingredients, I used Carlita)
Brown and drain the ground beef. Add the onion and sauté until tender. Add the chili powder and cumin. If you have two cans of sauce, add about half a can to the meat. I only had one can so I didn’t do this and it was a little dry, but still good.
Place the tortillas on a cookie sheet and put them in the oven for about 5 minutes while you preheat it to 375 degrees. Keep an eye on them. You want them to be warm but not dried out.
In a large rectangular baking dish, spoon some of the enchilada sauce into the bottom. I used about 1/4 can. Place some beef/onion and a little cheese in the middle of each tortilla. Fold the sides in and place each one folded side down in the baking dish. They should be snug. Spoon the remaining enchilada sauce over top and sprinkle with a little cheese. Bake for 20 minutes.
I put together a salad while it was baking and had dinner ready in about 40 minutes total. I didn’t actually time it. It could have been less. The family enjoyed this meal and found it filling.
This recipe is also part of Tasty Tuesday at Balancing Beauty and Bedlam.
thewholegang -- nutritional yeast will give it a cheesy flavor, but they're usually in flake form so you won't get the cheesiness. With the flavor from the beef and sauce, I bet this recipe doesn't even need it!
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