Easy Beef Enchiladas

Good evening foodies and friends! I'm a tad bit late with this entry, but that's okay. This entry was inspired by my trip to my In-Law's tonight. We had a late Christmas/New Years gathering. My sister and brother-in-law came into town from Dallas/Fort Worth. It was a great gathering. Anyway, it seemed like the theme for tonight's dinner was Mexican food. If you know me, you would know that I'm a huge Mexican and Chinese food fanatic. We had something called a Mexican bake as well as white sauce enchiladas, and the latter is the true inspiration for tonight's entry:

Easy Beef Enchiladas

Yields 6 Servings

You will need:

• 1 pound lean ground beef
• 1.5 cups diced onion
• 1.5 cups finely diced zucchini
• 12 corn tortillas, heated or fried in oil to soften
• 2.5 cups enchilada sauce, canned or homemade
• 3 cups cheddar-jack shredded cheese
• Serve with: shredded lettuce, avocado, cilantro, sour cream

Ready?

1. Preheat oven to 350 degrees. 
2. Spray a 9x13-inch pan with nonstick spray.
3. Heat oil in a large skillet. 
4. Add ground beef, brown, and drain the grease.
5. Move meat into a bowl.
6. Return pan to medium heat and add onion and zucchini. 
7. Saute until just softened, 3 to 4 minutes. 
8. Remove the vegetables from the pan and add to the meat mixture; set aside.
9. Add 1/2 cup of sauce to the prepared pan. 
10. Spread it around so it coats the entire bottom of the pan.
11. Assemble the enchiladas: Place tortilla on a work surface. 
12. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. 
13. Sprinkle 2 Tablespoons of cheese on top of the meat. 
14. Drizzle 1 Tablespoon of sauce on top. 
15. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. 
16. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. 
17. Place the tortillas side-by-side in the pan.
18. Pour remaining enchilada sauce over the top of the stuffed enchiladas. 
19. Cover the dish with foil and bake for 30 minutes.
20. Remove pan from the oven and take off the foil. 
21. Sprinkle remaining cheese on top; return to the oven and let the cheese melt, about 5 minutes.
22. Serve immediately with desired condiments.

Thank you for joining me tonight. I'll be back soon with a recipe of some sort, but until then, have a safe and warm night. I'll catch y'all on the flip side. Happy blogging!

~Mandie