Monday, August 16, 2010
Wouldn't you know that the second night I pull steaks out for kabobs it would start down pouring? I mean, it never rains longer than five minutes here in Georgia, but of course, kabob night was poured upon. I could invest in a sweet rain coat and some rain boots. That would be a sight to see. Ah, well, I shoved the steaks into the fridge, hoping for clearer weather tonight. I decided to pull out a lb. of ground beef instead and decided to make enchiladas. This was officially the third time I've attempted to make enchiladas. The first time was sometime during the first semester of my freshman year of college. I was living on campus and attempting to cook in a kitchen smaller than a bathroom. I found a recipe online for chicken enchiladas. The sauce was homemade... and awful. Awful might not even fully describe it.
Now, fast forward three years later and here we are. In our semi-bigger kitchen I attempted for the second time. It was beef enchiladas this time. I followed the directions for this recipe step for step. My husband and I both agreed that the tortillas were a bit doughy.
Finally last night I made a pan that was actually good. I placed the enchiladas cheese and sauce free in the oven for about 5-6 minutes to crisp up a bit. I think that was the best choice I could have made. A little crisp on the ends of the tortillas added a nice crunch to this meal.
6 soft flour tortillas
2 cans Old El Paso Enchilada sauce
1 lb. lean ground beef
1 1/2 c. shredded cheddar cheese
I followed the directions on the back of the sauce can. Before smothering in sauce and cheese, bake at 425F for 5-6 minutes uncovered. Remove from oven, turn temperature down to 400F and smother in remaining sauce and cheese. Cover pan with foil and bake for 15 minutes. Remove foil and bake for remaining 5 minutes to brown cheese. I suppose you can choose what you do next, but my recommendation would be... to eat!