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Recipe: Scrummy Beef enchilladas

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Beef enchilladas

Start through studying the articles on organic residing tips that debate this 8 Natural Eating Suggestions for Busy People, Maintain Nutritional Intake. Then we just come to this Beef enchilladas recipe. Happy reading.

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Interesting isn't it, healthy residing is a necessity no longer a choice. With any luck you'll make the most of the article above. Now we come returned to the beef enchilladas recipe. You can have beef enchilladas using 4 ingredients and 6 steps. Here's the way to cook the recipe..

The ingredients needed to prepare Beef enchilladas:

  1. Get 1 lb of ground beef (or shredded chicken).
  2. You need 1 1/2 packages of colby jack cheese.
  3. Take 2 can of Enchillada sauce.
  4. Get 1 packages of flour tortilla (fajita size ).

Instructions to make Beef enchilladas:

  1. Preheat oven to 350. Brown and drain ground beef.
  2. Add one can enchillada sauce and 1/2 package of cheese to meat and turn on low. Stir until cheese is melted..
  3. Pour serving spoon size of mix into each tortilla and roll. Place side by side in a oven safe dish ( I use about 6 tortillas out of package ).
  4. Pour 2nd can or enchillada sauce and add the ENTIRE package of cheese that is left on top..
  5. Bake for 20 minutes at 350!.
  6. Let cool a few minutes before serving. Serve with tortilla chips, chopped onion, tomato, and sour cream. (Or whatever sides you like!).

These beef enchiladas are a tasty and easy way to serve up a Mexican dinner for a crowd. Fresh, fast, and way better than takeout, THESE are some good cookin' Enchiladas. This easy ground beef enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce. The Best Beef Enchiladas Recipes on Yummly Easy Ground Beef Enchiladas, Creamy Chipotle Beef Enchiladas, Creamy Beef Enchiladas.

Don't neglect to share this Beef enchilladas recipe with everyone in order that they can additionally get the benefits. Thank you for visiting my blog, have a pleasant day.

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