By Brittanie Peterson
Preheat your oven to 375°F (190°C).
Heat a skillet over medium-high heat and add the olive oil. Add the seasoned lean ground beef to the skillet. Cook until browned and cooked through, about 5-7 minutes.
Warm the corn tortillas slightly in a dry skillet or the microwave for a few seconds to soften them, making them easier to roll without cracking.
Lay out each tortilla and spread about 2 tablespoons of enchilada sauce inside each. Divide the cooked ground beef evenly among the tortillas and sprinkle a little of the shredded cheese inside each one as well.
Roll the tortillas tightly around the filling and place them seam side down in a baking dish. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle any remaining cheese over the sauce.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes or until the cheese is fully melted and bubbly.
While the enchiladas are baking, prepare the side salad. Chop the lettuce and tomato and combine in a bowl. Season with a pinch of salt and pepper to taste.
Reheat the Mexican rice in a small saucepan or microwave until warmed through.
Serve the enchiladas hot from the oven, with the Mexican rice and a side salad on the plate.
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This Main Course Mexican Comfort Food recipe is ready in 45 minutes and features corn tortillas, lean ground beef, enchilada sauce and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 375°F (190°C).
Heat a skillet over medium-high heat and add the olive oil. Add the seasoned lean ground beef to the skillet. Cook until browned and cooked through, about 5-7 minutes.
Warm the corn tortillas slightly in a dry skillet or the microwave for a few seconds to soften them, making them easier to roll without cracking.
Lay out each tortilla and spread about 2 tablespoons of enchilada sauce inside each. Divide the cooked ground beef evenly among the tortillas and sprinkle a little of the shredded cheese inside each one as well.
Roll the tortillas tightly around the filling and place them seam side down in a baking dish. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle any remaining cheese over the sauce.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes or until the cheese is fully melted and bubbly.
While the enchiladas are baking, prepare the side salad. Chop the lettuce and tomato and combine in a bowl. Season with a pinch of salt and pepper to taste.
Reheat the Mexican rice in a small saucepan or microwave until warmed through.
Serve the enchiladas hot from the oven, with the Mexican rice and a side salad on the plate.
Calories per Serving: 500
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