Celebrate Cinco de Mayo with these easy enchiladas.
By MySimpleMESSterpiece on May 03, 2012
Mexican food is not only my all-time favorite, it is the one and only food I'll cook!
In full disclosure you should know that I'm not the best cook, but I do make some mean enchiladas that are a favorite at our house. I even get requests for this dish from my kiddos when they come to visit! So in honor of the upcoming Cinco de Mayo celebration, I thought I would share my quick and easy method for making tasty enchiladas that everyone will love.
You'll need some stuff from the store, so here's your shopping list:
- 1 lb of ground beef (I use the low fat stuff, but you can use any of it you like)
- 1 large or 2 small can(s) of mild red enchilada sauce (I've used Casa Fiesta, Old El Paso, & Hatch)
- 1 package of corn tortillas (12 typically come in a package)
- 1 large package of shredded mild cheddar cheese
- 1 small onion
- 2 beef bouillon cube
- Vegetable Oil
- Chili powder - just in case your sauce needs some added
Next, grab your favorite large and small skillet, casserole dish, chopping knife, spatula, large fork, tablespoon, and a cutting board cuz it's time to start cookin'!
Step 1 - Prep
- Chop up the onion as small as you like. I like to chop the pieces up pretty small so they virtually melt while cooking.
- Peel the foil wrappers off of the bouillon cubes and throw them into the large skillet you'll be using to cook the ground meat, along with the chopped onion from the step above.
- Pull the tortillas out of the package, grab that large fork and set them near your stove.
- Pour a little vegetable oil into your small skillet - you only need enough to cover the tortilla, so don't pour a whole lot.
Step 2 - Cook
- Put the ground beef in the large skillet with the onion and beef bouillon. Using a spatula break the meat apart into small pieces and cook the meat until it is browned. The bouillon should break apart and melt into mixture as you are cooking the meat, but if not you can help it along by adding a bit of water to the skillet and covering it for a 1-2 minutes. Once the ground meat is cooked, set it aside to cool.
- Next, turn on the heat under your small skillet with vegetable oil to get it good and hot. You need the oil hot enough that the tortilla will sizzle when it goes in. Using a large fork submerge the tortilla for a few seconds, then pull it out and set is aside. When the tortilla comes out of the oil, it should be soft and pliable, not hard. If it's hard, you left it in the oil too long.Continue this until all 12 tortillas are cooked, then set them aside.
Step 3 - Assemble
- Open up the enchilada sauce and give it taste. It shouldn't taste like tomatoes! If it does give it a shake or two of chili powder.
- Get your casserole dish, tablespoon, cooked ground meat and tortillas, as well as the enchilada sauce and cheese close together. It's time to build the enchiladas, so you'll want everything to be handy.
- Grab a cooked tortilla and lay it in the bottom of your casserole dish. Next, using the tablespoon, scoop a hearty portion of the ground meat, then enchilada sauce, and then grab a bit of cheese and top it off. Now, grab one side of the tortilla and roll it up. Roll the seam of the tortilla down to the bottom of the pan to help it stay together. Continue doing this until every tortilla is filled and rolled up.
Step 4 - Bake
- Turn your oven on and warm to 350 degrees.
- Return to the casserole dish and top the enchiladas off with the remaining enchilada sauce. Make sure they are all covered with sauce so they don't dry out while baking.
- Top the enchiladas and sauce with the remaining cheese.
- Put the dish in the oven and bake for 45 minutes.
Step 5 - Enjoy!
When the dish comes out of the oven, the enchilada are ready to eat, so dig in! Yummy!
Hope you have a fabulous Cinco de Mayo and get to enjoy some yummy Mexican food this weekend.