Ali’s Beef Enchiladas Recipe

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The Great Minnesota Hot Dish Your Cookbook for Classic Comfort Food

  • Yield: 6 Servings


  • 1 pound ground beef, lightly seasoned with salt and ground black pepper
  • ½ cup chopped onion
  • 1 cup picante sauce, divided
  • ¾ teaspoon ground cumin
  • Corn oil
  • 12 corn tortillas
  • ¾ cup shredded Cheddar cheese
  • ¾ cup shredded Monterey Jack cheese
How to Make It
  1. Preheat oven to 350˚F.
  2. Cook beef and onion in a large skillet over medium heat until beef is no longer pink; drain and return to skillet. Stir in ½ cup picante sauce and cumin. Pour oil to ½-inch deep in a saucepan over medium-high heat.
  3. Quickly fry each tortilla in oil to soften, 2 seconds on each side; drain on paper towels. Spoon ¼ cup beef mixture down center of each tortilla; roll and place, seam side down, into a lightly greased 13x9x2-inch baking dish. Spoon remaining ½ cup picante sauce evenly over enchiladas. Top evenly with cheeses. Bake 15 minutes or until very hot.

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