Friday, February 27, 2009

Basic Beef Enchiladas

There is absolutely nothing exciting or clever about this recipe. I'm just putting it up because a friend asked for it. You could probably find better recipes all over the place. But it's fast, easy, and even domestically-challenged college boys can't mess it up. Enjoy.

Basic Beef Enchiladas


  • 1 – 2 tablespoons oil or butter
  • 1 small, yellow onion, finely chopped
  • 1 ½ pounds ground beef
  • 1 can green chilies
  • Flour tortillas (the smaller, taco-sized kind)
  • About 2 or 3 cans enchilada sauce
  • Lots of shredded cheese (cheddar, Monterey jack, or something similar)
  • Juice of 1 small lime (optional)
  • Fresh cilantro leaves (optional)
  • Chopped tomatoes, lettuce, sour cream, and guacamole for serving


Preheat the oven to 350 degrees.

Heat the oil / butter in a large, flat skillet over medium-high heat. Add the onion and sauté until translucent. Add the ground beef. Break apart and stir until evenly browned throughout. Add the green chilies. Work them into the ground beef, and stir until evenly mixed in. (add the lime juice, if using).

Pour some of the enchilada sauce over the bottom of a 9x13 inch casserole dish or similar-sized pan. Make sure the whole bottom is coated. Place a few spoonfuls of the beef mixture into a tortilla. Spread it evenly along the length of the tortilla. Roll tightly and place it in the plan. Repeat until you run out of beef.

Pour the remaining enchilada sauce over the tortillas, coating as much as you can. Top with the cheese (and cilantro, if using).

Place in the oven for about 20 – 30 minutes, until the cheese is melted, and the sauce is bubbly. Let cool a few minutes. Serve plain, or ranchero style with lettuce, tomatoes, sour cream, and guacamole.

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