• Pre-Cinco de Mayo

  Filed under Main Dishes - Beef
  May 5
  
  I am always so beat at the end of the day that I have a hard time posting the night’s dinner on the night we actually had it…..so, here’s last night’s pre-Cinco de Mayo dinner!!

  I know this isn’t real Mexican food. But I have been going through my recipe box on allrecipes.com and trying out the recipes I have saved but have never made. And even though these weren’t true Mexican food, they were still quite yummy. I don’t think I have ever made an enchilada with ground beef, but they sounded quite easy and I didn’t have a whole lot of energy last night. The thing I love about recipes like this is that you can make everything, throw it in the oven, and while it is baking, you can clean up the kitchen. For some reason, if I have not cleaned up the kitchen by the time I eat, I have a hard time doing it. The preparation is really only about half an hour, so this would make a great week night meal.

  Cheddar Beef Enchiladas
  from allrecipes.com
  
  INGREDIENTS

  • 1 pound ground beef
  • 1 (1.25 ounce) package taco seasoning
  • 1 cup water
  • 2 cups cooked rice
  • 1 (16 ounce) can refried beans
  • 2 cups shredded Cheddar cheese, divided
  • 10 (8 inch) flour tortillas
  • 1 (16 ounce) jar salsa
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

  
  

  DIRECTIONS

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.
  2. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

  To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

  I did make a few changes – I used Spanish rice instead of regular rice – I would definitely do that again. I did not combine the beef and rice, just piled everything in the tortillas separately. I wish I would have read the review first and added some onion and garlic to the ground beef. Also, I think I would opt for enchilada sauce on top instead of the salsa/soup mixture. I put some fresh chopped cilantro on top, which I always think is a must with any Mexican-ish recipe! This is a very basic recipe that I believe can be altered to individual tastes. I’m doing more for Cinco de Mayo tonight even though we aren’t really celebrating, and we won’t be going anywhere, but hopefully the food will be great!!

  

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  2 Comments

2 Responses to “Pre-Cinco de Mayo”

1. 

   Brilynn said on May 6th, 2007 at 3:47 am

   Authentic or not, they look pretty good to me!

   [Reply]

2. 

   Kristen said on May 6th, 2007 at 8:21 am

   Those look fantastic and are probably much more delicious then authentic!

   [Reply]

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