If you follow me on Instagram you probably already saw this picture of these amazing beef enchiladas that I made last night, and how I explained that my poor husband eats Mexican almost every night.
In our vows I actually told him that I promised not to be mad at him if he didn't want Mexican if we cooked it the night before.
A few of you asked me for the recipe...so here it is, but before I go through all the ingredients and directions you should know that every time I cook, I do it differently and I almost never follow a recipe. I am known to make "chopped" meals and throw together whatever we have, add some seasonings to it and that's dinner. Like my secret ingredient for this, I just decided to throw it in.
I also don't measure anything ha ha.
This is also the reason I don't bake, baking is way too much measuring and paying attention to every ingredient, I just don't cook that way. Sometimes my meals work out and sometimes they don't.
This one as well as a few others, did!
Turns out all that time watching Food Network makes a difference after all!
Beef Enchiladas- The Kirk Way
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Ingredients
-lb ground beef- browned & drained
-small can of green chilles-
-Green chili enchilada sauce-
-small can of sliced olives-
-minced garlic-
-tortillas- (flour or corn- I used flour)
-shredded cheese-
My "Secret" Ingredient
Seasonings
Taco seasoning
Cumin
Salt & Pepper
Chili Powder
Directions
Preheat oven to 375°
Brown the ground beef in a skillet with minced garlic
Drain grease from pan, add green chilles, a little bit of taco seasoning to ground beef
and keep on low heat.
In a small sauce pan, pour in the can of enchilada sauce on high heat
add a big spoonful of queso chip-dip (I used the wooden spoon to "measure")
Stir until blended
Add your seasonings
Add can of drained olives
"olive juice" might sound like love, but if you don't drain these olives you're going to hate it. I even washed mine off.
Turn on low heat
Warm up your tortillas
I like to wrap a few in tin foil and throw them in the oven while it's preheating- 5 MIN MAX
Spoon meat mixture into tortilla and drizzle with a little bit of the enchilada sauce, adding in olives
Top with cheese and roll up
Do this with 4-5 tortillas and put them all in a non-stick baking dish
After you've finished all your enchiladas, if you have any of the beef mixture left add it to the enchilada sauce and pour on top of all the enchiladas.
Throw it in the oven and make for 10 minutes
Cover with shredded cheese and bake another 2-3 minutes until cheese is melted.
Enjoy!
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