Effortless Beef Enchilada Recipe

Introduction

When I first set out to make beef enchiladas, I couldn't find a recipe that matched my vision. So, I decided to create my own. The result? Two pans of mouthwatering enchiladas that are both satisfying and easy to prepare. Each 9x13 baking dish holds four large enchiladas, making this recipe perfect for meal prep or feeding a crowd. If you find eight enchiladas too much, simply halve the recipe.

Ingredients

• 2 pounds ground beef
• 1 medium onion, coarsely chopped
• 1 packet taco seasoning
• 2 1/2 teaspoons chili powder
• 1 teaspoon black pepper
• 1 cup water
• 2 cups cooked brown rice
• 10 ounces enchilada sauce
• 2 cups salsa
• 1 can condensed cream of chicken soup
• 1 package (8 ounces) softened cream cheese
• 1 can kidney beans, drained
• 4 cups shredded sharp cheddar cheese, divided
• 8 10-inch tortillas
• Sour cream (optional)

Instructions

Step 1: Prepare the Beef Mixture

1. Brown the Beef: In a large frying pan, cook the ground beef until nearly done. Add the chopped onion and continue cooking until the onion is translucent. Drain any excess fat.
2. Season the Beef: Add the taco seasoning, chili powder, black pepper, and water to the beef mixture. Cook over medium heat until slightly thickened, about 5-6 minutes. Reduce heat to low.
3. Add Rice and Salsa: Stir in the cooked brown rice and salsa. Simmer until most of the liquid is absorbed. Set aside.

Step 2: Prepare the Sauce

1. Mix the Sauce: In a medium mixing bowl, combine the enchilada sauce, condensed cream of chicken soup, and softened cream cheese. Blend until smooth. Set aside.

Step 3: Assemble the Enchiladas

1. Prepare the Baking Pans: Use two 9x13 inch glass baking pans. No need to grease them.
2. Fill the Tortillas: For each tortilla, add about 1/2 to 3/4 cup of the beef mixture. If you have extra beef mixture, distribute it evenly among the tortillas. Add approximately 2 teaspoons of drained kidney beans and sprinkle with 1/4 cup shredded cheddar cheese.
3. Roll and Place: Roll each tortilla to form an enchilada and place seam-side down in the baking dish. Each pan should hold four enchiladas.

Step 4: Bake the Enchiladas

1. Add Sauce and Cheese: Pour half of the sauce mixture over the enchiladas in each pan. Sprinkle the remaining shredded cheddar cheese on top.
2. Bake: Preheat your oven to 325°F (163°C). Bake the enchiladas for 15-20 minutes, or until the cheese is melted and bubbly.
3. Serve: Optionally, serve with a dollop of sour cream.

Tips and Variations

• Tortilla Choice: While I used flour tortillas, corn tortillas work just as well.
• Bean Alternatives: If kidney beans aren't your favorite, try pinto beans, black beans, chili beans, or refried beans.
• Additional Ingredients: Feel free to add olives, chopped bell peppers, or any other favorite ingredients to customize your enchiladas.

Nutritional Information

Interesting Stats

• Enchilada Popularity: Enchiladas are one of the most popular Mexican dishes in the United States, with over 50% of Americans having tried them at least once (source).
• Cheese Consumption: The average American consumes about 40 pounds of cheese per year, with cheddar being one of the most popular varieties (source).

Conclusion

This beef enchilada recipe is not only easy to make but also incredibly versatile. Whether you're cooking for a family dinner or preparing meals for the week, these enchiladas are sure to satisfy. Pair them with a garden salad and some hot buttered bread for a complete meal. Enjoy!

Feel free to experiment with different ingredients and make this recipe your own. Happy cooking!