Beef Enchiladas II

Beef Enchiladas II

Serves 6.

Basic, basic. Easy, peasy. But perfect for families with kids... and families that rely on make-ahead meals... and families like us -- two adult "kids!"

But you've been warned, enchiladas are hard to photograph! I've gotten an "F" every time I've tried!

Slightly adapted from: AllRecipes.com

8 flour tortillas

1 lb. ground beef

1 small onion, chopped

1 can enchilada sauce

2 c. shredded Cheddar cheese

(This photo shows 4 enchiladas in an 8x8 baking pan.

You can bake half and freeze half for another meal.)

Preheat oven to 350 degrees.

In a skillet over medium high heat, cook the ground beef and chopped onion until the beef is evenly browned and the onion is tender. Remove from heat and stir in 1 to 1-1/2 cups shredded cheddar cheese.

Pour 1/4 cup of enchilada sauce in the bottom of a baking dish. On each tortilla, place an equal amount of the beef mixture. Roll up and place, seam side down, in the baking dish. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese.

Bake for 20 minutes, or until sauce is bubbly and cheese is completely melted.

A Note From The Little Lady: If making ahead of time and refrigerating, increase cooking time to 40-50 minutes. If making ahead of time and freezing, thaw overnight in refrigerator and increase cooking time to 60 minutes.