Mom’s Enchiladas

Over the holiday season Dana and I went to visit my family in Michigan.  While there, my Mom made us some enchiladas.  These were a tad bit different from my normal enchiladas.  They were meaty and delicious.  I had to have the recipe.  So I asked my Mom for it and she happily gave it to me.

Mom’s Enchiladas

In a large skillet brown 2 lbs of ground beef over medium high heat.

Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning.  Mix together and heat thoroughly.

Preheat the oven to 350 degrees Fahrenheit.  Grease a large lasagna pan.

Warm 8 large burrito style flour tortillas.

Take each tortilla and fill it with roughly 2/3 cup of the meat filling.

Then fold the tortilla like a burrito.  Fold the end up over the meat.

Fold the sides over up and over the first fold.

Then roll the wrap forward until you have a perfect little burrito.

Place into the greased pan.  Then pour a 15oz can of enchilada sauce over the top of the enchiladas.

Finally top with 8 oz of mild cheddar cheese.

Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.

Remove pan from the oven and serve.

Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.

These meaty packets are the most delicious and simple thing to make.  You have to try them.

Mom

Mom's Enchiladas

Perfectly meaty and delicious enchiladas.

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Servings: 8

Course: Enchilada

Cuisine: TexMex

Ingredients Method

Ingredients

  

Enchiladas

• 2 pounds ground beef
• 15 oz can Hormel Chili with Beans
• 10.5 oz can Hormel Chili without Beans
• 2 tbs taco seasoning packaged or see below
• 8 oz mild cheddar cheese
• 15 oz can enchilada sauce
• 8 large flour tortillas

Toppings

• chopped lettuce
• chopped tomatoes
• cheddar cheese
• sour cream
• enchilada sauce

Taco Seasoning

• Taco Seasoning
• 3 tbs paprika
• 2 tbs chili powder
• 1 tbs sugar
• 1 tbs garlic powder
• 3 tsp salt
• 2 tsp onion powder
• 2 tsp black pepper
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp chipoltle pepper ground optional

Method

 

1. In a large skillet brown 2 lbs of ground beef over medium high heat.
2. Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning. Mix together and heat thoroughly.
3. Preheat the oven to 350 degrees Fahrenheit. Grease a large lasagna pan.
4. Warm 8 large burrito style flour tortillas.
5. Take each tortilla and fill it with roughly 2/3 cup of the meat filling.
6. Then fold the tortilla like a burrito. Fold the end up over the meat.
7. Fold the sides over up and over the first fold.
8. Then roll the wrap forward until you have a perfect little burrito.
9. Place into the greased pan. Then pour a 15oz can of enchilada sauce over the top of the enchiladas.
10. Finally top with 8 oz of mild cheddar cheese.
11. Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.
12. Remove pan from the oven and serve.
13. Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.