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bonnie’s easy beef and cheese enchiladas

(1 rating)
ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

Easy to make beef and cheese enchiladas that should please anyone who is fond of Mexican food. These are on the mild side, for Mr. Wonderful, but you can always add more heat if you desire. This is comfort food, and definitely company worthy. This recipe makes four beautiful enchiladas, but can easily be doubled or tripled to feed a crowd. Have the recipe handy to share, because you definitely will be asked for it. Enjoy!

(1 rating)
yield serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For bonnie’s easy beef and cheese enchiladas

  • 1/2 pound hamburger
  • 4 organic flour tortillas
  • 1 1/4 cup tillamook, farm style, with 4 cheeses, or more if needed
  • 1 can red la victoria enchilada sauce, 10 ounces, divided
  • tostitos brand mild chunky salsa
  • 3 heaping tablespoons chopped onions
  • 1 teaspoon cilantro dry leaf
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • sea salt and coarse ground pepper to taste
  • GARNISH
  • sour cream
  • avocado slices
  • tomatoes
  • green onions chopped
  • pimento stuffed olives
  • SERVING SUGGESTION
  • refried beans

How To Make bonnie’s easy beef and cheese enchiladas

  • PREHEAT THE OVEN TO 350 DEGREES
    1
    Pre-heat the oven to 350 degrees.
  • My Copper Chef skillet is perfect for four large enchiladas.
    2
    Get all the ingredients on the counter before you begin. I used a Copper Chef pan to bake the enchiladas which is about 9 X 9 inches square. You can use any similar size pan or baking dish.
  • 4 large organic flour tortillas
    3
    ZAP 'EM! Wrap four large organic tortillas in paper towels and set them in the microwave. Zap for 15 seconds. Leave them covered and in the oven.
  • chopped onions
    4
    Chop the onions.
  • hamburger and onions cooked
    5
    COOK MEAT AND ONIONS In a medium skillet over med high heat, fry the hamburger, breaking it up with a spatula. When it turns gray, add the chopped onion.
  • seasonings
    6
    SEASON I just sprinkle the seasonings without measuring. You may want more, so taste after adding. Add the seasonings: 1/4 teaspoon of each, garlic powder, cumin, and cilantro. Salt and pepper to taste, and cook until the meat is done. Set aside.
  • add chunky tostitos mild salsa
    7
    THE SECRET INGREDIENT Add the 1/2 cup of Tostitos mild salsa Stir in, and set pan aside. (This brand of salsa is amazing in these enchiladas. Others, not so much.)
  • this is the brand of sauce I use. La Victoria.
    8
    La Victoria is the brand of enchilada sauce I use. It is a mild sauce. You can always add more heat, but you can't take it out. :) I have tried other brands, we prefer this one.
  • Pour half of the can of La Victoria Enchilada Sauce into the pan
    9
    SAUCE Pour almost half of the red enchilada sauce in the pan.
  • Spoon the meat mixture down the center of the tortilla
    10
    MAKE ENCHILADAS Take a warm tortilla in your hand ( or fill it on a cutting board) and put about three heaping tablespoons of the meat mixture down the center of the tortilla..
  • This is my favorite brand of cheese for tacos and Enchiladas This is Tillamook, farm style, 4 cheeses, thick grated cheese. Yummy!
    11
    CHEESE This is the brand of cheese I use: Tillamook, Farm Style, 4 cheese, thick grated. (It is incredible in enchiladas!)
  • Put cheese on the meat mixture.
    12
    Add two tablespoons grated cheese on top of the meat
  • Rolled enchiladas with organic tortillas.
    13
    ROLL 'EM! Roll the enchiladas and put them seam down in the pan on top of the sauce. Finish rolling the rest of the enchiladas. Organic tortillas aren't as pliable as regular tortillas, so I wrap them loose.
  • Pour rest of sauce over the rolled enchiladas
    14
    SAUCE Pour the remainder of the sauce over the enchiladas.
  • Place a wide row of cheese down the center of the enchiladas
    15
    MORE CHEESE Place a wide row of the remaining cheese down the center of the enchiladas. (It spreads as it cooks)
  • Cover the pan tightly with tin foil
    16
    BAKE 'EM! Cover the pan with foil tightly. Bake the enchiladas at 350 degrees for 25 to 30 minutes. Serve immediately.
  • Here is how it looks!
    17
    GARNISH Serve with sour cream, green olives, a garnish of green onions and fresh cilantro with sliced avocados and cherry tomatoes. Serving suggestion: refried beans.
  • 4 large organic red sauce enchiladas
    18
    EAT 'EM Here is what it looks like. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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