Monday, October 14, 2013

Beef & Corn Enchiladas

A family member recently made beef & corn enchiladas for us and after eating we knew we had to have the recipe! This meal has quickly become a hit at our household. I personally like it because with doubling the recipe I not only have our meal for the evening, but also several freezer ready meals for the next couple of times we choose to have this course! Below is my recipe. Beware, it is DELICIOUS!

Beef & Corn Enchilada Recipe
1 - 15 oz cans Old El Paso mild enchilada sauce
1 package of Colby jack cheese (2 lbs)
1 lb hamburger
1 - 15 oz can corn
Some onion for seasoning.
1 package of 8 burrito sized tortillas (I used Mission brand)

Preheat oven at 350
°. Brown hamburger and onion in a skillet. Drain grease. Spray a 9x13 or 2 8x8 pans with cooking spray. Using large silverware spoons, put 2-3 scoops of hamburger in a tortilla, spoon in 1-2 scoops of enchilada sauce, spoon in a scoop of corn, and a handful of cheese. Roll up tortilla and place in pan. Continue process until all tortillas are filled. Put remaining sauce between and over the top of the tortillas. Sprinkle remaining cheese and beef (if any) on the top of the enchiladas. Put in oven for 20 minutes or until all cheese is melted.

You can serve with sour cream, lettuce, tomatoes, and salsa if you like.

For a hotter version: you can substitute mild sauce for medium or hot, and cheese with Mexican or Taco blends.

My additional notes:

*I have one spoon for the hamburger bowl and 1 spoon for the enchilada sauce

*After browning the hamburger, I mix the corn in (saves a bowl and spoon) like so:


*I have known others to use 2 cans of enchilada sauce instead of 1, we prefer 1 can

*When spooning the remainder of the sauce onto made enchiladas, be sure to get all the sides. I have found if the edges are not moistened they tend to get crusty while baking.

*These enchiladas are very filling! Start with 1 and get more as you finish each one… our household has a tendency to get Waaay more food than they can eat!

*Double  the recipe and freeze the extras. This makes it an easy meal the next time you are craving this course. Below is a picture of the cooked enchiladas (on the left side) and the 2 containers I prepared for the freezer (on the right side). Before sticking the 2 containers in the freezer, we will vacuum seal them!


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