This recipe is modified from a five-ingredient recipe that I originally found on Pinterest from a personal blog. Since then it has become a staple meal for me, especially because it is really easy to make on a weeknight. With classes starting back up, I thought that a quick and easy meal that can also be frozen would be good to share. To execute this recipe, you will need a pound of ground beef, eight to 10 large flour burrito tortillas, a cup of chunky salsa, a can of red enchilada sauce, a can of black beans, a bag of fiesta blend shredded cheese and two cups of rice. I typically add some seasoning and butter to the rice for added flavor, but it is not required.
First, preheat the oven to 350 degrees Fahrenheit. While the oven is preheating, it is important to start cooking the rice and black beans and brown the beef.
To start the rice, scoop two cups of dry rice into a pot and follow the instructions on your bag of rice to determine how much water to add to it and how long to cook it. I typically leave the rice halfway covered with a lid; this lets it steam without boiling over. To heat the can of black beans, add them to a small pot and heat uncovered on low heat. In order to prevent sticking, stir the beans regularly. The beef also needs to be fully cooked before continuing the recipe. To do this, add the pound of ground beef to a medium saucepan and brown it while stirring occasionally to prevent burning.
Once the rice is done, I usually add salt, pepper, paprika and chili powder to taste, along with a tablespoon of butter. After the ingredients are added, stir it all together. Once the beef is cooked, add the cup of salsa to it and mix together. Now put the beef, rice and beans into one bowl and stir them together.
In a glass baking pan, evenly spread half of the enchilada sauce on the bottom. Grab one of the large flour tortillas and add about ¼ to ⅓ cup of the rice, bean and beef mixture to the tortilla and then sprinkle as much cheese you want on top of the mixture. Roll the tortilla and leave the ends open. Repeat this for the remaining seven to nine tortillas. The amount of mix you add to each tortilla will determine how many enchiladas this recipe will yield.
Once all of the enchiladas are rolled and in the glass dish, evenly add the remaining enchilada sauce to the top of the enchiladas. Sprinkle the cheese on top with a heavy hand. At this point, the oven should be preheated and ready for the enchiladas. Cover the glass pan with a tented sheet of aluminum foil to prevent the cheese from sticking and cook in the oven for 30 to 35 minutes.
I like to remove the aluminum foil at the end and then broil the enchiladas on low for one minute. This makes them crunchy, but not burnt.
Let them cool and then enjoy! I prefer to eat these with a little bit of sour cream on top.
1 pound of lean ground beef
1 cup of chunky salsa
1 can of red enchilada sauce
2 cups of white rice
1 can of black beans
8-10 large flour tortillas
1 bag of fiesta blend shredded cheese
1 tablespoon of butter
Preheat the oven to 350 degrees Fahrenheit. Spray the bottom of a 9 inch by 13 inch glass baking dish with non-stick cooking spray.
Brown the beef in a saucepan, steam the rice and heat the black beans on low in a small pot. Once the beef is browned, add one cup of salsa and mix.
Add 1 tablespoon of butter to the rice as well as salt, black pepper and paprika to taste.
Evenly cover the bottom of the glass baking pan with ½ of the red enchilada sauce.
Add ¼ to ⅓ of the mix to each tortilla. Add the desired amount of shredded cheese inside the tortilla and roll it. Place each enchilada in the pan.
Pour the remainder of the enchilada sauce on top and cover with shredded cheese.
Cover the pan with tented aluminum foil and bake for 30 to 35 minutes.
Remove the aluminum foil, return to the oven and broil for one minute on low.
Let them cool, remove from the pan, top with sour cream and enjoy.
By Elinor Shelp-Peck, Co-Editor in Chief