I wanted something more hearty than that, so I rummaged through the cabinets and decided on enchiladas. Enchiladas are basically the best food ever. I could eat them everyday. My waist line will prove it.
These enchiladas were super easy to make and you can substitute or add whatever ingredients you want. I have to say, they turned out pretty darn delicious. They were so good that I'm updating this forsaken blog to share the recipe with you.
Jen's Cheesy Beef Enchiladas
1 lb lean ground beef
1 can of Campbell's Fiesta Nacho Cheese Soup
1 4oz can of diced green chiles
12 corn tortillas
1 can of red enchilada sauce
1 8oz block of colby cheese
1 8oz block of pepper jack cheese
1 jar of salsa verde
Cook the ground beef and season to your liking with taco seasoning, salt and pepper. Add the cans of nacho cheese soup and green chiles (drained) and stir together. I added a splash of water so the soup wasn't as condensed. Let simmer for 10 minutes on low heat.
Meanwhile, shred your cheese and put half of it aside. Then coat your tortillas with the enchilada sauce until they are moist. Take your meat mixture and add a scoop of it to each tortilla. Sprinkle on some cheese and roll them up, placing them in a baking dish. Continue until all of the tortillas have been rolled.
Lastly, pour your desired amount of salsa verde over the top of the enchiladas and sprinkle with the remaining cheese.
Cook at 350 for about 25 minutes, or until cheese is bubbly. Serve with sour cream.
This will be my go-to recipe whenever I'm craving Mexican food. I served it with some homemade Spanish rice and a side of refried beans. Yummers!
(If I had known it would be so good I would have taken more pictures. Sorry.)