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Beef Enchiladas

Beef enchiladas are one of those interesting foods that sound as if they should be really easy to make, but can also be fairly easy to mess up. If you are looking to have a great tasting dinner, then simply follow this beef enchilada recipe, which will blow you away. Not only is it really easy to make, but it tastes great as well. The recipe, as it is presented here, will prepare a total of 10 servings. If you wish to have more, or less, then you only need to adjust it a little.

Ingredients:

  • 1 pound lean ground beef
  • 1 onion, small, chopped
  • 1 1.5 ounce package of your favorite dry enchilada sauce mix
  • 1 2.25 ounce can of sliced black olives, drained
  • 2 cups finely shredded cheese (use your favorite, cheddar, Colby, Monterey Jack, etc.)
  • 10 flour or corn tortillas, 10 inch diameter

Directions:

  1. Preheat your oven. Once you are finished preparing the enchiladas, you will need to bake them. Instead of waiting until you are finished with the preparations, take the time at the start to preheat your oven. Set the temperature to 350 degrees Fahrenheit, and by the time you are finished with all the other steps, your oven will be ready to go.
  2. Brown the meat. Place the lean ground beef and onions into a medium or large skillet, and set the heat to medium high. Cook (and break up) the mixture until the beef is nice and brown, and the onion is tender. Make sure that the beef is as loosened as possible, and that you don't have any particularly large clumps of beef. Drain and set aside the beef mixture.
  3. Prepare the sauce. Take a look at the enchilada sauce package, and make sure that you understand the directions. Begin preparing the sauce according to the directions, and then pour 1/4 cup of the sauce into the bottom of a baking dish that measures 9 by 13 inches. Set the prepared baking dish aside for later use.
  4. Make the enchiladas. Lay out the tortillas, and place an equal amount of the beef mixture into each one. On top of the mixture place a bit of cheese (roughly one ounce) for each tortilla. You should still have about 1/2 cup left over, and you can begin rolling the enchiladas. Tightly roll each tortilla, tucking in the ends to have them completely sealed, and place them into the baking dish with the seam placed downwards. Repeat with each of the enchiladas.
  5. Cover and bake. Pour the remaining sauce over the enchiladas, and then sprinkle with the remaining cheese. Scatter the olives over the top of all of this, and place into the oven. Allow the enchiladas to bake for twenty minutes, or until the sauce is all bubbly and the cheese has melted. Remove the enchiladas, and serve.
 

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