Monday, August 12, 2013

Cheesy Beef Enchiladas

Let's be real...I think any food blogger strives to be The Pioneer Woman. I definitely drool reading her blog and watching her new tv show. Everything she cooks looks amazing!
 Unfortunately, she drowns pretty much everything with butter and oil so sometimes I need to tweek her recipes a little bit.  
These enchiladas are based off of one of recipes, but I cut out a few steps and ingredients to make it a little more user (and heart!) friendly. 
I thought my version of enchiladas were delicious, so I can only imagine how amazing her's taste.
 You can find the pioneer woman's beef enchiladas here.

  • 1 (28oz) can of enchilada sauce
  • 1 pound ground beef
  • 1 onion
  • 2 (4oz) cans diced green chilies
  • 3 large flour tortillas*
  • 3 cups mexican cheese
  • 1 cup chopped green onion
  • salt/pepper
*Note: I used large tortillas to make three giant enchiladas. If you are using small tortillas, you could probably make about 14/15 enchiladas.


  • Heat enchilada sauce in a sauce pan. Once it is warm, let simmer.
  • While the sauce is heating, add chopped onions to a large skillet.
  • Once onions are tender, add ground beef and brown over medium-high heat.
  • Drain fat from pan.
  • Season beef with salt and pepper.
  • Preheat oven to 350 degrees.
  • Pour half of the enchilada sauce into a 9 by 13 inch baking dish. 
  • One at a time, dip each tortilla in the enchilada sauce remaining in the sauce pan. 
  • In the enchilada, place some beef mixture, cheese, chilies, and green onion.
  • Roll up tortilla and place in baking dish.
  • Once all tortillas are made, pour remaining enchilada sauce over the enchiladas.
  • Sprinkle remaining cheese, chilies, and green onions on top.
  • Bake for 20 minutes.
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