May 5th, most famously known as Cinco de Mayo, marks the first day of SUMMER for me!  I typically get in summer-mode after my kids’ Spring Break, but Cinco de Mayo puts the casual, “let’s just hangout” into full gear!

I consider it an unspoken rule that you absolutely MUST have Mexican food on May 5th.

I love the sights, smells and flavor of all Mexican food.  It just makes me happy.  Traditional Mexican cuisine is rich in flavor and color and these beef enchiladas are no different.

For my family and many others, Mexican food is a staple for quick, fun casual meals. It’s a food typically shared with friends and family. Whether you decide to go out for Mexican or cook at home, Mexican food is never dull and always right for a crowd of family and friends.

I started making enchiladas for the first time about 20 years ago.  I had just gotten married and I was trying to impress my husband with my culinary skills (which were greatly lacking back then).  The quest to impress has long gone, but this particular recipe has stood the test of time.  I have “tweeked” this recipe many times over the years to the where it is now- I am definitely a “live and learn” kind of cook (and wife!)  The recipe I have included makes one casserole dish. However, I ALWAYS double the recipe to allow for leftovers the next day.  When I made these last week, my husband matter-of-factly said, “Mama-Bear, I think this may be your best batch yet!” Funny, he says that every time.  And yes, I will take the compliment.

These delicious, yet easy enchiladas make the perfect Cinco de Mayo dinner (also think Super Bowl and every Tuesday). Pair with black beans and rice, chips and salsa and a pitcher of margaritas and you have the perfect night to celebrate any occasion. Plus you don’t have to fight the crowds at your local Mexican restaurant. You can’t get any better than that!

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Beef Enchiladas

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Course: Main Course

Cuisine: Mexican

Author: Magnolias & Meltdowns

Ingredients

• 1 lb Ground beef
• 1 small Onion diced
• 1 Salt/pepper
• 1 cup ricatta cheese (or small curd cottage cheese)
• 1 15oz can diced tomatoes with green chilis (Rotel, original) drained
• 1 15oz can tomato sauce
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 8 10" flour tortillas
• 2 cups shredded Mexican cheese
• non-stick cooking spray

Instructions

1. Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.

2. In a large pan, add onions, ground beef, salt and pepper

3. Cook on medium high heat until the ground beef is brown with no pink left to be seen

4. Drain well and return to pan

5. Stir in ricotta OR cottage cheese 

6. In a blender or food processor, blend tomato sauce, diced tomatoes and spices (cumin, chili powder, and garlic)

To assemble:

1. Add 1/3 cup of meat mixture to a single flour tortilla.

2. Add 1 heaping tablespoon of shredded cheese over the meat mixture

3. Carefully roll/fold the flour tortilla around the mixture and place in the casserole dish (seam side down)

4. Place individual enchiladas in a row.

5. Pour the enchilada sauce over the middle of the enchiladas. 

6. Sprinkle the top with remaining shredded cheese

7. Bake uncovered on 350' for 20 minutes