I always hear college kids say that they can’t cook. This enchilada recipe, however, is easy for even the biggest culinary klutz.
One of my roommates introduced me to this great recipe that’s one of her grandmother’s favorites. It’s that kind of grandma approved, soul food that college kids really need.
Lay off the pizza for one night and give this great recipe a try. You won’t be sorry.
2 lbs ground beef
2 envelopes enchilada sauce mix
2 (8 oz) cans tomato sauce
3 cups water
2 cups shredded cheese
16 corn tortillas
1. In saucepan, combine enchilada sauce mix with tomato sauce and water. Bring to a boil, reduce heat and simmer 5 minutes. Set aside.
2. Brown ground beef in a large skillet until it reaches an internal temperature of 160 degrees. Drain fat.
3. Cover bottom of 9 x 13 baking dish with thin layer of enchilada sauce. Heat corn tortillas in microwave two at a time for 15 seconds.
4. Fill each tortilla with ground beef, enchilada sauce and cheese. Roll up tortilla to encase filling and place seam side down in baking dish. Continue until entire pan is filled.
5. Cover enchiladas with remaining enchilada sauce and remaining shredded cheese. Bake at 350 degrees for 15 minutes.