Tempt My Tummy Tuesday… SUPER EASY Enchiladas

by Lisa on June 14, 2010

I am glad you are  joining us for Tempt My Tummy Tuesday, this week. Please be polite and follow the rules of a blog carnival, mentioning TMTT and linking back to this post from your blog post. Thanks.

I am also linking this post to  Delicious Dish over at It’s A Blog Party!

 We just returned from a few days visit to family in Milwaukee, WI.  It was a fun time.  I was proud of myself.  My husband was out of town for business.  So, I drove myself and 3 yo from Saint Louis to Milwaukee, all by ourselves.  Now, this may not be a big deal for you.  But, for me, a directionally challenged person.  It was!  I have NO sense of direction.  I can not explain it.  ANYWAY, we never got lost, and we did great!  Although, having to stop frequently for potty breaks with a newly potty-trained 3 year old made the 7 hour journey into a 8 1/2 hour journey.  We had fun and enjoyed our time with family.

While there, my sister in law, Stephanie, made enchiladas.  Her recipe comes from a 5 ingredient cookbook and was so easy and super tasty!

Super Easy Beef Enchiladas


  • 1 1/2 pounds ground hamburger meat
  • 1 packet taco seasoning (your choice of brand or your homemade version)
  • 1 can tomato sauce
  • 1 can water
  • 2-3 cups shredded cheddar or shredded monterrey-jack cheese
  • package of flour tortillas ( or you can use corn – her children prefer flour)

Brown the hamburger meat.  Drain any fat off the browned meat.  Add taco seasoning, water and tomato sauce.  Stir, bring to a boil, then simmer for 20 minutes.  You will not cook all the liquid out.  That is expected.  The remaining liquid, from the meat, will become your sauce.

Prepare 9×13 cooking dish with cooking spray.  Preheat oven to 350.
Using a slotted spoon, spoon meat into a flour tortilla, and roll up, then place in cooking dish. Repeat until the meat is gone, lining your rolled tortillas on the dish.  Poor all remaining liquid from the meat mixture over the enchiladas. Next, sprinkle cheese over the top of the enchiladas.  Use as much or little as you want.  We LOVE cheese, so it was covered – thick! Now, cook 15-20 minutes, until cheese melts and sauce is bubbly.

My sister in law served the enchiladas with lots of ingredients to top your enchiladas.  The less adventurous children ate them as is. However, the adults made good use of all the extra condiments.   We had sour cream, more shredded cheese, guacamole,  sliced black olives, chopped tomatoes, chopped fresh cilantro, and sliced avocado.  Top with any or all of these condiments.  We also had black beans, and tortillas chips to accompany our enchiladas.  It was such an easy recipe and very tasty!

The best part of the meal – we ate on the back porch, enjoying the cool evening temperature offered on a summer night in Wisconsin.

Thank you, Stephanie, for being a great hostess and sharing your wonderful recipe!

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