we had company over this weekend and made a mexican dinner on friday night, with enchiladas as the main course. it has been so long since I’ve made a meal that wasn’t vegetarian, but being the only vegetarian in the group – I knew I needed to have a meaty option. I made my mom’s cheesy beef enchiladas and a side of just cheese enchiladas for me. fellow vegetarians out there, just omit the beef and voila! one day, I’ll get my act together and add some sauteed vegetables to the cheese enchiladas but I was too overwhelmed to try it this weekend.
enchiladas are a great meal to make for large groups, especially since you can make them ahead of time and refrigerate overnight. this recipe makes 12 enchiladas so it definitely serves plenty. feel free to multiply everything by 1.5 and make the extras in a 9×9 pan for a total of 18 enchiladas. add some margaritas, chips, and guacamole and you are guaranteed a successful dinner!
-1 lb. ground beef
-2 10 oz. cans enchilada sauce
-1 package taco seasoning mix
-½ lb. colby jack cheese, grated
-½ lb. mozzarella cheese, grated
-12 corn tortillas cooking oil, ½ in. deep in skillet
-1 medium onion, chopped
1. in a skillet, brown beef and pour off fat. add 1 can enchilada sauce and taco seasoning mixture, simmer for 20 minutes.
2. combine cheeses in a mixing bowl and set aside. cook the oil in a skillet on medium.
3. heat remaining enchilada sauce in a bowl. set up a sort of enchilada assembly line, in this order: tortillas, skillet with warm oil, warm enchilada sauce, beef mixture, cheese, onion, 13×9 pan. the order is helpful to minimize mess and keep you moving quickly.
4. dip each tortilla into hot oil for 2-3 seconds, then into enchilada sauce. fill each tortilla with some beef mixture, cheese, and onion. reserve half of the cheese mixture and some onion for topping.
5. roll tortilla and place seam side down in a 9×13 pan. pour remaining enchilada sauce evenly over enchiladas, sprinkle with onion, and top with cheeses.
6. bake at 350 for 15-20 minutes.