By Sasha Gordanier
Preheat the oven to 350°F (175°C).
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the ground beef and cook until browned, about 5-7 minutes. Season with salt and pepper to taste.
In a small saucepan, heat the enchilada sauce over low heat.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until pliable.
Dip each tortilla into the enchilada sauce, then fill with approximately 2 tablespoons of the cooked beef and a sprinkle of cheese. Roll up each tortilla and place seam-side down in a baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
While the enchiladas are baking, prepare the salad by chopping the lettuce, dicing the tomato, and chopping the cilantro. Toss them together in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper to taste.
Serve the enchiladas with the Mexican rice and the fresh side salad.
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This Mexican Main Course Dinner recipe is ready in 45 minutes and features Ground beef, Corn tortillas, Enchilada sauce and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 350°F (175°C).
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the ground beef and cook until browned, about 5-7 minutes. Season with salt and pepper to taste.
In a small saucepan, heat the enchilada sauce over low heat.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until pliable.
Dip each tortilla into the enchilada sauce, then fill with approximately 2 tablespoons of the cooked beef and a sprinkle of cheese. Roll up each tortilla and place seam-side down in a baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
While the enchiladas are baking, prepare the salad by chopping the lettuce, dicing the tomato, and chopping the cilantro. Toss them together in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper to taste.
Serve the enchiladas with the Mexican rice and the fresh side salad.
Calories per Serving: 600
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