When your gang catches the tantalizing aroma of these enchiladas wafting from the oven, they'll run straight to the dinner table. Luckily, this quick-cook dish won't keep them waiting long.
- 1 package McCormick Enchilada Sauce Mix
- 1 (8-ounce) can tomato sauce
- 1 1/2 cups water
- 1 pound ground beef
- 8 corn tortillas
- 1/4 cup chopped onion
- Shredded cheddar cheese
Prepare the enchilada sauce according to the package directions, using the tomato sauce and water.
Brown the ground beef and drain. Add 1/2 cup of the enchilada sauce to the beef.
Dip each tortilla into the remaining sauce and then spoon about 3 tablespoons of the meat onto each tortilla with about 1 teaspoon of chopped onion (or to taste). Fold over both sides of each tortilla and place seam sides down in a 12-by-7-inch baking dish. Spoon the remaining sauce over the enchiladas and cover with cheddar cheese. Bake in a 350-degree-F oven for 15 to 20 minutes.
Variations: You may substitute refried beans or diced white-meat chicken for the beef to make bean or chicken enchiladas. You may also substitute shredded seasoned beef.
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