Saturday, January 28, 2012

Cheesy Beef Enchiladas

2 Tbsp canola oil
6 corn tortillas
3/4 lb lean ground beef
1/4 cup matchstick carrots
1 serrano pepper, chopped
1 clove garlic, minced
1 T dried minced onion
Chili Powder
Garlic Powder
Sea Salt
1 cup Hell on the Red Hot-N-Spicy Cheese Dip, divided

Heat oil in skillet, take one tortilla and place in oil heating for five to ten seconds on each side. Repeat with remaining tortillas, drain on paper towels to remove excess oil. Set aside.

Brown ground beef with carrots, minced garlic, onions and pepper; season to taste with chili powder, garlic powder and salt. Drain off excess grease if necessary. When meat is done add 1/2 cup cheese dip.
Preheat oven to 350 degrees. Spray pan with non-stick cooking spray. Fill each tortilla with 1/3 cup meat mixture, roll and place in pan seam side down.
Top with 1/2 cup cheese dip and 1/2 cup shredded cheese. Place in oven and heat for 10-15 minutes or till cheese is melted and enchiladas are heated through.
Serve and enjoy!

1 comment:

  1. Made this again recently. The local store does not carry hell on the red cheese sauce so I subbed tostitos brand mild queso. I used the same amount but the enchiladas tasted soooo much cheesier using the tostitos brand.


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