Beef enchiladas. I make these often, and for good reason. They’re delicious! Spicy, beefy filling wrapped in saucy tortillas and buried under shredded monterey jack cheese, what’s not to love? The first time I made these I used a basic recipe that I found on the internet but have since added, tweaked and added some more that my recipe is nothing like the one I started with. For starters, I add black beans to the filling. This not only adds flavor and texture but doubles the recipe in a deliciously frugal way. I also add corn……just because. 2 packets of taco seasoning give loads of flavor to the finished product and flour tortillas replace corn. This recipe makes 8 overstuffed enchiladas, leaving plenty of leftovers to use for lunches through the week. Unless you have teenagers. Then there will be nothing left except the empty casserole dish.
Comments