Quick forward a couple of years and the man upstairs idea it'd be clever to blessing me with a physically slanted child. What's more, when I state physically slanted, I mean he's in reality lovely dang great. That is to say, his first word was "ball." Baseball, b-ball, football, the child simply adores sports. However, soccer is his obsession.
We depend on brisk and simple dinners simply like these 5 Ingredient Enchiladas to make snappy work of getting a homecooked feast on the table.
These brisk and simple enchiladas call for 5 fixings and are prepared in the blink of an eye! It's the ideal formula for a bustling weeknight!
Also try our recipe Instant Pot Boneless Pork Chops
Ingredients
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) tortillas (We much prefer flour, but corn are more traditional.)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
- Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
- Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
- Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.
Read more our recipe : Sugar Cookie Bars
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