Ranch-Style Beef Enchiladas.

Easy-to-make meal & the beef mixture is perfect to store in the freezer for serving later. 🙂

Ingredients:

• Large, flour tortillas
• Large can of “Old El Paso” enchilada sauce
• 1 1/2 lbs. ground beef
• 1 tbsp. olive oil
• 1/2 of a small white onion, diced
• 3 tsp. minced garlic
• 1 tsp. ground cumin
• 1 15oz can, whole kettle corn, drained
• 1 15oz can, pinto beans, drained
• 1 15oz can, diced tomatoes & green chilies, drained
• Mexican-blend shredded cheese
• Salt & pepper, to taste
• Top w/ a dollop of sour cream & cilantro

Recipe:

• Preheat oven to 350°F
• In a large pot, saute onions and minced garlic
• Once sautéed, add in ground cumin, ground beef & brown the meat
• Drain out the oil that was produced from browning the meat
• Add in the canned items. Make sure these are drained prior to adding
• Add in 1/4 cup of enchilada sauce to mixture
• Once mixed add a scoop to the center of a tortilla
• Add a handful of shredded cheese & fold tortilla closed
• In 9x13in baking dish, cover base in enchilada sauce
• Add in rolled up enchiladas until dish is full
• Use the remaining enchilada sauce and coat dish
• Cover entire dish with shredded cheese
• Place in oven for 30 mins
• Remove and let sit for 10 mins
• Serve w/ dollop of sour cream & cilantro