Best Beef Enchiladas |
"These enchiladas are absolutely wonderful! Truly a recipe your own family will love."
Ingredients :
- 2 pounds ground red meat
- 1/4 onion, finely chopped
- 1 cup shredded Cheddar cheese
- half cup sour cream
- 1 tablespoon dried parsley
- 1 tablespoon taco seasoning
- 1 teaspoon dried oregano
- half of teaspoon ground black pepper
- 2 1/2 cups enchilada sauce
- 1 half of teaspoons chili powder
- 1 clove garlic, minced
- half of teaspoon salt
- eight flour tortillas
- 1 (15 ounce) can black beans, rinsed and tired
- 1 (4 ounce) can sliced black olives, drained
- 1/four cup shredded Cheddar cheese
Instructions :
Prep : 25M | Cook : 8M | Ready in : 45M |
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- Preheat oven to 350 tiers F (one hundred seventy five ranges C).
- Cook and stir floor red meat with onion in a skillet over medium heat until meat is crumbly and not crimson, about 10 mins. Drain grease. Stir 1 cup Cheddar cheese, bitter cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce warmness to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work floor and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down right into a 9x13-inch baking dish. Repeat with final tortillas. Spoon any closing meat sauce over the enchiladas and scatter any ultimate black beans and black olives over the pinnacle. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake inside the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 mins. Let stand five minutes earlier than serving.
Notes :
- Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it lightly, and make smooth-up less difficult.
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