The other day I wanted to try to make ground beef enchiladas, but couldn't discover a recipe working with the majority of the ingredients I really wanted to have in them. I elected to take a risk and do a little experimenting of my own. I am glad that I did try something a little different. They came out just lovely and very delicious. The end product was 2 pans full of tasty ground beef enchiladas. There are four really big enchiladas in both baking dishes. I sealed one tightly with aluminum foil and put it in the deep freeze. It should be convenient to reheat for a simple meal for another day. If 8 huge enchiladas are too much for you to use in a short period of time, you can very easily cut down the recipe by half.
2 pounds ground beef1 medium red onion, chopped coarsely1 package taco seasoning blend2 1/2 teaspoons chili seasoning1 teaspoon ground black pepper1 cup hot water2 cups rice, already prepared10 ounces of enchilada sauce16 ounces of mild salsa1 can condensed cream of golden mushroom soup8 ounces cream cheese, softened1 can kidney beans, well drained4 cups sharp cheddar cheese, shredded and divided8 10 inch tortilla wrapssmall carton sour cream, optional
Brown hamburger in a large frying pan until almost done. Add the chopped onion and keep cooking until the onion is translucent. Drain well.
Stir in the packet of taco seasoning, chili spice, pepper and water to the meat mixture. Continue cooking over moderate heat until a little thickened, around 5 minutes. Decrease heat to low. Mix in cooked rice and salsa to frying pan and simmer right until just about all of the water is consumed. Set aside.
Using a medium mixing bowl, mix together enchilada sauce, cream soup and cream cheese. Blend until smooth. Move to one side.
Set up 2 9x13 inch glass pans. The pans don't have to have grease or cooking spray.
In the middle of each tortilla wrap, put approximately 1/2 to 3/4 cup of ground beef mixture on top. If you have an excessive amount of beef mixture, merely add a little more to every tortilla. Add about 2 teaspoons of kidney beans to tortilla. Sprinkle on 1/4 cup shredded cheddar cheese. Roll to form enchiladas and position seamed side down in the ground baking dish. It's going to take four of these to fill each pan.
When all of the tortillas are filled up, rolled up and positioned in the pans, spread half of the sauce mixture down the center of both baking pans. Spread the unused portion of the shredded cheese on top of each pan of enchiladas. Place in preheated 350 degree oven and bake 15 to 20 minutes, or until the shredded cheese becomes melted. Serve with a dollop of sour cream, if desired.
This recipe makes very large sized enchiladas. It might seem like an awful lot of sauce mixture, and too much shredded cheese, but I guarantee they turn out extremely well. I used flour tortillas only because that is what I had on hand. I'm positive this recipe will work as well with corn tortillas.
For those who don't have 2 9x13 inch glass pans, 3 9x9 inch baking dishes would do just as well. I can't suggest using metal pans, as the food might start to taste like metal when it stays in the pans for some time. Certainly don't use metal pans if you ever plan to keep one of them in the deep freeze
If you do not wish to use kidney beans, you could turn to pinto beans, re-fried beans, black beans or hot chili beans. I wager chili beans would certainly give them an additional bit of flavor. I simply chose kidney beans since I really enjoy them.
If you're an olive enthusiast like me, I am sure green or black olives could be a wonderful addition. It's unfortunate that I'm the only olive lover in my own household, so they weren't an ingredient I could include. Some chopped bell pepper scattered over the top of the layer of cheese would enhance the attractiveness of the meal. Do a little guesswork and add your favorite foods as you like.
Naturally, this dish will be perfect for dinner with a green salad and Italian bread. Enjoy your supper!