Classic Baked Beef Enchiladas
This recipe looks so impressive and tastes so great that they’ll think you’ve taken a day off just to make dinner! It’s perfect for any night of the week.
1. Taco Seasoning Mix: Combine chili powder, paprika, cumin, onion powder, garlic powder, salt and cayenne, to taste, in and airtight container. Mix can be stored at room temperature for up to 1 year. (Makes about ¾ cup/175 mL.)
2. Brown beef over medium-high heat in large skillet, stirring occasionally and breaking up beef into chunks with the back of a spoon, for about 8 minutes or until thoroughly cooked; drain off fat. Stir in 1 cup (250 mL) water and 3 tbsp (45 mL) Taco Seasoning Mix; boil for 5 minutes. Stir in corn, green pepper and half of cheese.
3. Combine salsa and tomato sauce in a measuring cup or bowl. Pour 1 cup (250 mL) of the salsa mixture into a 13 x 9-inch (33 x 23 cm) baking dish. Spoon out about ⅓ cup (75 mL) of the beef filling along the centre of each tortilla and roll up, leaving ends open. Place seam side down in dish. Pour remaining salsa mixture over tortillas; sprinkle with remaining cheese.
4. Cover with foil. Bake in a preheated 375ºF oven for 20 to 25 minutes or until hot and bubbling. Serve enchiladas with toppings of your choice: green onions, cilantro, avocado and/or sour cream.
To make ahead, prepare through step 3, cover and refrigerate the assembled dish for up to 1 day; increase baking time by 5 to 10 minutes.
Ingredients
Directions
1. Taco Seasoning Mix: Combine chili powder, paprika, cumin, onion powder, garlic powder, salt and cayenne, to taste, in and airtight container. Mix can be stored at room temperature for up to 1 year. (Makes about ¾ cup/175 mL.)
2. Brown beef over medium-high heat in large skillet, stirring occasionally and breaking up beef into chunks with the back of a spoon, for about 8 minutes or until thoroughly cooked; drain off fat. Stir in 1 cup (250 mL) water and 3 tbsp (45 mL) Taco Seasoning Mix; boil for 5 minutes. Stir in corn, green pepper and half of cheese.
3. Combine salsa and tomato sauce in a measuring cup or bowl. Pour 1 cup (250 mL) of the salsa mixture into a 13 x 9-inch (33 x 23 cm) baking dish. Spoon out about ⅓ cup (75 mL) of the beef filling along the centre of each tortilla and roll up, leaving ends open. Place seam side down in dish. Pour remaining salsa mixture over tortillas; sprinkle with remaining cheese.
4. Cover with foil. Bake in a preheated 375ºF oven for 20 to 25 minutes or until hot and bubbling. Serve enchiladas with toppings of your choice: green onions, cilantro, avocado and/or sour cream.
To make ahead, prepare through step 3, cover and refrigerate the assembled dish for up to 1 day; increase baking time by 5 to 10 minutes.
