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Return to browsing category: Fall/Winter

Beef and Corn Enchiladas by Josie Shrader serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Easy and delicious. We added corn to this recipe and our kids didn't notice the difference.

Ingredients:

3 can

Enchilada Sauce (can use 2 cans) (I prefer Old El Paso)

1 lb

hamburger

onion, salt, and pepper to taste

1 pkg

shredded Colby Jack cheese or Taco/Mexican Cheese

1 can

corn, drained

1 pkg

8 - 12 inch flour torillas

sour cream

lettuce

salsa

guacamole

tomatoes

olives

other "toppings"

Directions:

Brown hamburger, add onion, salt, and pepper to taste. Drain grease off hamburger. In greased 9x13 baking dish place 1 torilla fill with a large spoonful of hamburger, handful of cheese, spoonful of corn and cover with a couple spoonfuls of enchilada sauce. Roll up and set to side of baking dish. Continue to fill the rest of the torilla and place next to each other. Over the top of the enchiladas spread at least one can of enchilada be sure to get in between each torilla and to the edges (as they like to get crunchy), I also pour any remaining hamburger, corn, and cheese over the top of the saucy enchiladas. Bake at 350 degrees for 20-30 minutes.

Top with any "toppings" and enjoy.

Note: we have made some of the enchiladas "hot" and others "mild". To do this we put "hot" enchilada sauce in some and mild in the rest and mild sauce on the outside. We marked the hot once with toothpicks. We have also added Mexican cheese to the "hot" enchiladas. We found the hot on the inside of the enchilada "hurts" less than hot on the outside.

We started out with 1 can of enchilada sauce but have added more throughout the years, I believe the corn absorbs a lot of the sauce so that is why we add so much. Probably not good with all the salt in it - but it tastes great!

Categories:

Ethnic Foods
Fall/Winter
Main Dishes
Quick & Easy
Spring/Summer