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With Cinco de Mayo this weekend you’ll want to make this easy Beef Enchilada dish. This recipe may look like it takes up a bunch of time, but it really doesn’t. Once you make your sauce and cook the beef it goes fast. My kids think the sauce is just a little spicy but after they dump more cheese on it they have no complaints. You can easily substitute canned sauce or your own favorite sauce if you’d like. You can cook this with shredded pork, chicken even turkey if you’d like as well.

Beef Enchiladas

Ingredients

1lb ground beef

1/2 cups chopped onion

1/4 teaspoon pepper

Enchilada Sauce- recipe below

8-12 corn tortillas (6-7 inch)

A cup of sliced Black olives for topping

2-3 cups shredded cheddar cheese

Sour cream for serving – optional

Directions

*Cook your sauce first

Spray 9×13 baking dish with cooking spray

Preheat the oven to 350F. In a large skillet cook onion and brown beef over medium heat until beef is no longer pink. Pour off grease and season with pepper. Stir in about 1/2 of the enchilada Sauce and turn off heat. Pour A little sauce in your prepared pan just so it coats the bottom of the pan. Dip tortillas one at a time into the sauce to coat both sides. Lay it in the bottom of pan and spoon about 1/3 cup of mixture down the center then roll up. Face seam-side down and repeat with remaining tortillas or until the beef mixture is all used. Spoon remaining sauce over the top and sprinkle with cheese.Top with black olives Cover with foil and bake about 25-30 minutes or until cheese is fully melted. Serve with sour cream if desired .

Enchilada Sauce

Ingredients:

1/4 cup vegetable or canola oil

2 Tablespoons all-purpose flour

2 Tablespoons chili powder

1 (8 ounce) can tomato sauce

1 1/2 cups low-sodium chicken broth

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion salt

1/4 teaspoon salt

Directions:

Heat oil in a large skillet over medium heat. Whisk in flour and chili powder. Reduce to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, and onion salt. Stir until smooth, and continue simmering on medium heat about 10 minutes, or until slightly thickened. This makes about two and a half cups.

Enjoy!

This recipe was shared by Have Sippy’s contributing recipe blogger, Melanie. You can enjoy more recipes by checking out her blog- My Side Of Life, Connect by Facebook and/or Twitter too!