Tacky beef enchiladas recipe is one you’ll make for your loved ones over and over. These enchiladas smothered in cheese and made with my favourite recipe for home made enchilada sauce is a particular favourite at my home. My household completely loves Mexican meals and we have now it usually. This recipe for tacky beef enchiladas makes quite a bit however we seldom have leftovers after I make this. Should you do have leftovers, they’re simply pretty much as good reheated if not even higher. I prefer to make my enchilada sauce a day forward of time after which use it on this recipe the subsequent day after the components have had time to marry within the sauce.
Tacky beef enchiladas Substances wanted:
Corn or flour tortillas
Hearth roasted chopped inexperienced chiles
Mexican model 4 mix cheese
You possibly can simply use rooster on this recipe too. To make it even simpler use rotisserie rooster. It’s also possible to double the beans and depart all meat out for a vegetarian choice. This dish is great for a busy evening as a result of it actually doesn’t take a lot time to throw this dish collectively. Serve our Inexperienced Chile Rice with this for a scrumptious meal.
Tacky Beef Enchiladas
These Tacky Beef Enchiladas are simple to make and everybody loves them!
Servings: 6 servings
- 8 corn or flour tortillas
- 1 pound floor beef
- 1/2 cup chopped onion
- 1 clove of garlic chopped
- 1 4 ounce can hearth roasted chopped inexperienced chiles, drained
- 1 15.5 ounce can black beans, drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- about 3 cups enchilada sauce divided
- 2 cups shredded Mexican model 4 mix cheese can use no matter cheese you want
Brown floor beef and onion in a skillet on prime of the range. Drain and return to skillet. Add chopped garlic, inexperienced chiles, black beans, cumin, black pepper, salt and 1 1/4 cups enchilada sauce to floor beef. Cook dinner on low for 8 to 10 minutes
Unfold 3 tablespoons of enchilada sauce evenly within the backside of a 9 x 13 baking dish. Put stacked tortillas on a plate and microwave all for 30 seconds to heat and make extra pliable. Fill every heat tortilla with the hamburger combination and place down within the baking dish. Pour and unfold 1 cup enchilada sauce over the tortillas.
Sprinkle on the two cups of shredded cheese and bake in preheated 350 diploma oven for 25 minutes. Garnish along with your favourite toppings reminiscent of chopped inexperienced onions, chopped tomatoes, contemporary parsley, bitter cream.
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