Beef Enchiladas

I have not made beef enchiladas in a LONG long time. Like at least 3 years ago long. I really have no clue why, considering they're so darn yummy. It's almost impossible to find any enchiladas sauce here, so maybe that's why. I did get a bottle from Trader Joe's the last time I went down to the states, so I decided to put it to good use!

Of course after I made this, I stumbled across a recipe for enchiladas sauce. I'm gonna have to try it out next time with this. :D


Beef Enchiladas
(serves 6)

Ingredients:

• 1 lb extra lean ground beef
• 1 medium onion, finely diced
• 1 bell pepper, finely diced
• 3 garlic cloves, minced
• 2 355ml (12oz) bottles Trader Joe's Enchiladas Sauce, divided
• 2-3 Tbsps taco seasoning
• 1 1/2 cups Greek yogurt (or sour cream)
• 2 cups cheddar/Monterey Jack cheese, shredded
• 6 10" whole wheat flour tortillas
• 2 green onion stalks, finely diced

Directions:

1. Preheat oven to 375F. 
2. Pour 1 bottle of enchiladas sauce on the bottom of a 9" x 12" casserole dish/lasagna pan. Set aside.
3. In a large skillet, cook ground beef with 2 tablespoons of taco seasoning. Once the beef is no longer pink, add in onions, bell peppers and garlic. Cook until the onions are translucent and bell peppers are tender crisp. Stir in about 1/4 of a bottle of enchiladas sauce. You need just enough so that the meat mixture is moist. Season with more taco seasoning if needed.
4. Spoon 1/6 of the meat mixture onto the center of a tortilla. Top with 1/4 cup of Greek yogurt or sour cream. Tuck the sides in and roll into a burrito. Place seam side down on the casserole dish. Repeat with the other 5.
5. Pour remaining enchiladas sauce over the burritos, making sure the edges are covered. Top with shredded cheese. At this point, if you want to freeze it for another day, just let it cool down to room temperature, cover with aluminum foil and freeze.
6. Bake for 20-30 minutes, or until the cheese is all melted. If baking from frozen, leave aluminum foil on top to bake for 60-75 minutes, and then uncover to bake for another 20. Top with green onions.
7. Serve with salad and Mexican rice.