Cooking Matt

Cheesy, meaty enchiladas

Posted by Matthew A. Gonzalez

Tags: Beef, Dinner, Mexican, Pork, Turkey

This recipe was the first “difficult” meal I ever prepared. I quickly realized that it was really simple though and always a pleaser.

The recipe is a combination of a back-of-the-box Old El Paso recipe and some advice from my girlfriend’s mom.

Ingredients for four

• 1 lb. of ground beef, turkey or pork
• 2 cups of shredded Mexican cheese
• 1/2 onion chopped
• 1 can of Old El Paso enchilada sauce
• 1 packet of taco seasoning
• Large flower tortillas
• 1/2 cup of water
• 1/2 tsp. of cayenne pepper
• Adobo

Tools & kitchenware

• Stove
• Oven
• Large, oven-safe dish
• Aluminum foil (if the dish doesn’t have a lid)
• Large pot

Instructions

1. Place the adobo-seasoned meat in a large pot with the onions. Once the meat is drowned, drain the fat.
2. Add the 1/2 cup of water and stir in the taco seasoning and cayenne pepper.
3. On medium heat, bring the meat to a boil. Allow to stew for at least 10 minutes while stirring occasionally.
4. Remove the pot from the heat and stir in 2/3 cups of cheese.
5. Preheat the oven to 350º F.
6. In the oven dish, pour enough enchilada sauce so the whole bottom is covered.
7. Place a large spoonful of meat into a tortilla. Roll the tortilla and fold it on each end. Place the enchilada in the dish with the folds facing down. Repeat for the rest of the enchiladas. The meat should yield eight enchiladas.
8. Pour the rest of the enchilada sauce on top of the enchiladas. Evenly spread the remaining cheese on top of the enchiladas.
9. Cover the enchiladas and bake for 20 minutes.
10. Like my breaded chicken recipe, the enchiladas are best served with yellow rice and an oil-and-vinegar salad.

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