Layered Beef Enchiladas

Sometimes it can really be tough to cook food for someone from their native country.  The flavors and texture have to be what they are used to, what they grew up with.  For a lot of people, food has so much meaning and can transport them back to their childhood, which for me personally, is my goal.  And I want to create those memories for my kids.  It does not, however, always work.  I thought this dish was good, maybe not the absolute best I’ve ever done (after all, it’s not salmon) but certainly good.  My littlest foodies thought it was too spicy.  The Hubs didn’t like it at all.  Wouldn’t even eat it.  He and the kids had quesadillas.  And I get it, he’s from Mexico and this was enchilada sauce from a can.  I’m sure, compared to home cooking, well, I’m sure there IS no comparison.  Suffice it to say, no memories were created and no one was transported back to their childhood.  And me? I’m now on the hunt for a quick, yet simple, enchilada sauce I can make and use during the week that will hold up to the memory.  Or will make some new ones.

Ingredients:

1 lb lean ground beef
3/4 cup chopped onion
2 cloves garlic, minced
1 Tbs Morton & Bassett Mexican Blend seasoning
1/2 tsp salt
1/8 tsp pepper
2 (10 oz) cans preferred enchilada sauce
10 (6 inch) corn tortillas
1 cup shredded Mexican cheese blend
Sour cream (optional)

Preparation:

Preheat oven to 375.  In large nonstick skillet, brown ground beef, onions, and garlic until beef is thoroughly cooked, stirring frequently.  Drain.  Add Mexican blend seasoning, salt, and pepper, mix well.  Remove from heat.

Pour 1 can enchilada sauce in bottom of ungreased 13×9 glass baking dish.  Arrange 5 tortillas in dish, overlapping slightly.  Spoon beef mixture evenly over tortillas, sprinkle with half of the cheese; top with remaining 5 tortillas.  Pour remaining can of enchilada sauce over top.  Sprinkle with remaining cheese.

Bake at 375 for 20 to 25 minutes or until thoroughly heated.  Serve with sour cream.

Wine Pairing Suggestions:   
Cabernet Franc
Chianti
Grenache
Merlot
Sangiovese
Zinfandel

Serves 6
Prep time: 20 minutes; Total time: 45 minutes

photo (5)*Derived from Pillsbury


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