Beef Enchiladas

  • 1 lb ground beef, browned & drained
  • 1 cup salsa
  • 2 TBS taco seasoning mix
  • 8 whole wheat tortillas (I use flour tortillas)
  • 1 cup heavy cream
  • 2 cups shredded cheese
  • Cumin to taste
  • Chili powder to taste

Preheat oven to 350. Butter 13×9 in baking dish. Once beef is browned and drained mix in 2 TBS of taco seasoning mix and salsa. Simmer on low/med low for about 5 min, stirring often. Dip a tortilla into the heavy cream, fill with beef mixture (keep it small so they aren’t stuffed and spilling out), roll and place in dish seam side down. Repeat with the remaining tortillas. Top with shredded cheese, pour remaining cream over the top of the enchiladas and bake for 30 minutes or until cheese begins to brown.


2 thoughts on “Beef Enchiladas

  1. Next time let’s try subbing Rotel for the salsa (green chili flavor instead of bell pepper) and adding enchilada sauce to the cream for extra spice.

  2. Okay … make puny enchiladas or you won’t get eight. For Rachel’s, we also added some cheese inside the enchiladas. Wishing I had thought to do that with mine.

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