Monday, February 15, 2010

Beef Enchiladas

We love Mexican food. And enchiladas are our favorite. I usually make chicken enchiladas with salsa chicken, but I didn't want to wait for the chicken to cook. I decided on beef and added a few things I had in my pantry to mix things up a bit. These were delicious. I loved the sweetness the corn added, plus the slight kick of the green chiles. I think a chopped red or orange bell pepper would also work very nicely in these and add more sweetness and crunch.

Beef Enchiladas
1 pound ground beef
4 oz. can mild green chiles
1 can black beans, drained
1 can sweet corn, drained (or 1 cup frozen, thawed)
1 package taco seasoning
3/4 cup water
2 cans red enchilada sauce
1/2 - 1 cup shredded cheddar cheese
6 flour tortillas (warmed so they are easier to roll)

Preheat oven to 350 degrees.

Brown ground beef in a medium frying pan and drain excess grease. Add corn, black beans, taco seasoning, and water. Stir well and cook over medium heat about 5 minutes.

Spoon mixture into tortillas, top with about a tablespoon of shredded cheese, and roll up. Place rolled up tortillas in lightly greased baking dish. Repeat with the rest of tortillas. Pour enchilada sauce over rolled up enchiladas and sprinkle the remaining cheese on top.

Bake for 20 minutes.

Serve with salsa, hot sauce, and sour cream, if desired.

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