Friday, November 8, 2019
Fast forward a few years and the man upstairs thought it’d be funny to gift me with an athletically-inclined kid. And when I say athletically-inclined, I mean he’s actually pretty dang good. I mean, his first word was “ball.” Baseball, basketball, football, the kid just loves sports. But soccer is his passion.
And with practice several times a week with a smattering of games in between, we’re on the run a lot. He plays fall and spring league and there have been mentions of playing all-stars this year too. It keeps us very busy. But we love that he loves it. And that he does.
5 Ingredient Beef Enchiladas
Prep Time : 20 mins
Cook Time : 35 mins
Total Time : 55 mins
Servings: 8 enchiladas
Ingredients
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) tortillas (We much prefer flour, but corn are more traditional.)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
- Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
- Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
- Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.
