Zesty Beef Enchiladas Recipe

Directions

• In a skillet cook beef until no longer pink; drain. Stir in 1/2 cup sauce and 1 cup cheese. Warm tortillas according to package directions. Spread 1/2 cup sauce in a 13-in. x 9-in. x 2-in. baking dish. Spoon about 2 tablespoons meat mixture down center of each tortilla. Roll up and place seam-side down in baking dish. Top with remaining sauce and cheese. Bake at 350° for 20 minutes or until cheese melts.
• Beefy Corn & Chile Enchiladas: Use 1/2 pound ground beef. After browning beef, add 1 cup whole kernel corn and 1/2 cup drained canned green chiles. Prepare as above.
• Cheesy Chile Enchiladas Omit ground beef and increase cheese to 3 cups. Mix 2 cups of the cheese and 1 can (4 ounces) drained, chopped green chiles for filling. Prepare as above.
• Shredded Pork Enchiladas: Omit ground beef. Use 2 cups shredded cooked pork. Prepare as above.
• Seafood Enchiladas: Omit ground beef. Use 2 cups chopped cooked shrimp. Prepare as above. Garnish with chopped fresh cilantro.
• Cheesy Veggie Enchiladas: Omit ground beef. Heat 1 tablespoon oil in skillet. Add 1-1/2 cups chopped zucchini and cook until tender. Add 1 cup drained, canned black beans and 1 cup drained corn with red peppers. Prepare as above. Serve topped with sour cream and chopped green onion.
• Enchilada Chili: Omit tortillas. After browning ground beef, add enchilada sauce and 1 can (about 16 ounces) red kidney beans, drained. Bring to a boil. Cover and cook over low heat 10 minutes. Top with cheese. Serve with corn bread squares.
• Beefy Skillet Enchiladas: Use 8 corn tortillas (6 inches) and cut into 1-inch squares. After browning ground beef, add enchilada sauce, tortillas and 1 cup cheese. Bring to a boil. Cover and cook over low heat 5 minutes or until hot. Top with remaining cheese. Yield: 10-12 enchiladas.

Zesty Beef Enchiladas published in Taste of Home Cooking School Collection Spring 2003, p55