Beef & Cheese Enchiladas
After high school, I spent almost a year at the University of Colorado. For a myriad of reasons, that was a really bad move for me, but what wasn’t a bad move was trying Monica Jimenez’s beef & cheese enchiladas when she made them in our dorm on campus. Until I tried these, I had really only ever eaten cheese enchiladas. And I certainly couldn’t conceive of how to make enchiladas. These are flat out good on their own, but the pickled onions and YES, the black olives, give it a little flare and send this tasty dish over the top. So so good.
Serving Size: 6 servings
Beef & Cheese Enchiladas
So damn good.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Ingredients
- 2 dozen corn tortillas
- 1 lb. ground beef
- 1/2 pound Monterrey Jack cheese, shredded
- 1/2 pound Cheddar cheese, shredded
- 1 can sliced black olives
- 1/2 red onion, small diced
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 2 cans red enchilada sauce
- Lettuce (optional)
- Sour cream (optional)
Instructions
- Halve onion and thinly slice. Place slices into bowl and pour lemon juice on top, to marinate. Place in refrigerator, stirring occasionally.
- Cook and drain ground beef. Mix olives and cheeses into beef, reserving 1/2 cup of each of the cheeses. Fry tortillas in oil until limp and wiggly; drain on paper towels.
- Pour enchilada sauce into wide, shallow bowl.
- When drained, dip tortillas, one at a time, into enchilada sauce to cover both sides and place into 9x13” baking dish. Put 2 T of the beef mixture across the middle of each tortilla and roll.
- Once all tortillas are rolled, spoon extra sauce evenly over enchiladas. Sprinkle cheeses on top.
- Bake in oven at 350°F for 20 - 25 minutes.
- Serve with pickled onions, shredded lettuce and sour cream.
Notes
These reheat really well. Like anything else, they get a little more spicy when they’re reheated, so keep that in mind when selecting your level of spice with the enchilada sauce.