Beef Enchiladas | Easy Cooking

Every time on this blog I have talked about cooking, people seem to enjoy it. Well everyone, today I am going to take it further. I’m going to give you a recipe!

I’ve noticed some of the bloggers I follow have talked about how they do not know how to cook, at all, or can’t do much. Knowing the basics will get you far!!! Thus, from time to time, I’d like to share some recipes to help encourage you who have not cooked before, to go and try. (If you are young, and need permission or help from your parents make sure to do so.)

In my household, my husband is a picky eater. Hamburger is the main meat we…or rather I cook with. There are a lot of different dishes you can make with hamburger. For a long time, I didn’t think enchiladas could be made with beef. I thought they were only made with chicken. When I lived in Little Rock, I became friends with a couple who had a Mexican background, and I learned a lot about the culture, especially the food ❤

Beef enchiladas are now a favorite, and an easy dish to make.

What you will need.

Preheat oven to 425

9 x 13 dish

2 Pounds Of Hamburger

Spices – I used Chili Powder, Garlic Salt, Minced Onion, Pepper, and Cumin.

1 Can of Red Enchilada sauce (the small not the big size)

Some shredded cheese

Corn Tortillas (you can use flour, but corn is better)

Make sure you preheat the oven first. This allows the oven to get ready while you cook.

Next, you are going to cook your ground beef.

TIP FOR COOKING ON THE STOVE– It may seem scary when cooking meat on the stovetop for the first time. If too hot the oil can pop at you, and no one wants that. When I first started cooking, I cooked everything way too hot. This may make the time go by quicker, but you can burn the food easier, and you might hurt yourself.

The best temperature I’ve found to cook most items on the stove top is medium.

BEFORE TURNING ON THE HEAT– I put all of my meat into the skillet in chunks before turning on the stove, so everything heats at the same time. I don’t want to be pulling apart the hamburger into bite-size pieces as the pan is hot and meat is already cooking.

METAL SPATULA– Using a metal spatula instead of a plastic one allows you to press between the meat and cut it up into smaller pieces. They sell metal ones at Dollar Tree, so you don’t have to spend money to get a metal one.

I do not spray my pan with cooking oil because hamburger has its own fatty oil as it cooks. But spray your pan, and turn on the temp to medium.

Season your meat. I do not use measurements. Maybe about 1/2 a teaspoon or less of each spice. If you have ever had Taco Bell, cumin is the spice you taste in the taco meat. Cumin is a tacoey spice, and I never knew that till I made beef enchiladas.

Make sure you turn the meat so you are able to get all the meat that is pink. You do not want any pink meat. Just scoop up some meat on the spatula and turn it over so the pink is touching the bottom of the pan. I probably turn the meat every minute or so.

Meat heats up pretty quickly. So don’t get distracted. Turning it over makes sure that the pieces do not stick to the bottom and burn.

Next, once all of your hamburger is cooked through, you are going to add cheese.

I added just a handful. You can add between 1/2 cup of shredded cheese to 1 cup depending on how much you and your family/friends like cheese.

 

Make sure that you use the spatula to scoop up the meat and mix in the cheese. It will melt pretty quickly, and you want all that cheesy goodness to get all mixed together.

 

Make sure you have your corn tortillas ready.

 

Remember the can of red enchilada sauce? Now you are going to open the can.

I took this picture because this is probably the closest I will get to a Kitchen Aid. Haha. My husband got this fancy can opener for me when it was on sale! And it’s really nice and easy to use.

 

Once you have your can opened. You are going to pour HALF of the sauce into your hamburger.

Make sure you leave half of the sauce remaining in the can.

 

Then mix in the red sauce with your cheesy hamburger.

 

 

 

You want to grab about three tortillas and put them on a microwave-safe plate. Place them in the microwave for about 25-30 seconds.

They will be hot when you pull them out but work fast.

 

 

Using a spoon or a tablespoon take out a small bit of the meat. And place the meat in the tortilla.

You’ll need about two tablespoons for one tortilla.

 

 

Then you are going to fold the tortilla like so.

Now, my corn tortillas were older, so they were not working with me as well. But when you heat up tortillas that allows them to be more flexible, and they will not break on you as easy. However, if you have broken tortillas, no worries!

A 9 x 13 will make about 12 medium sized corn tortillas.

As you can see, it does not look that appetizing especially with the tortillas being broken.

No worries!

As soon as you have all your tortillas made and all your meat used, if you have extra meat you can sprinkle it on top of the tortillas.

Gently pour the remaining red sauce over the tortillas.

Once your red sauce is gone, I forgot to take a picture of this, take another handful of shredded cheese and sprinkle the cheese over the tortillas.

Put the dish in the oven at 425 for about 15-20 minutes, until your tortillas start to have a little crisp and are brown.

(I wanted a crispier tortilla edge, so I turn the oven to 450, for about ten minutes. But start at a lower temp before going higher. Oven heat can vary.)

 

Bon Appetit. 

 

 

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