Wednesday, January 27, 2010

No Es Mexicana "Enchilada"

Our family...we're pretty much a "meat-and-potatoes" type of clan. I don't think I've ever served up a taco, made a pot of "Five Alarm Chili", or wrapped a burrito (aside from swaddling my newborn babies!!). We're just not spicy. Our personalities are, but our taste buds, not so much.
After all week of being locked indoors with sick children, I took some time to watch one of my Tivo'd shows...imagine that!! Diners, Drive-ins, and Dives. Warning: Do NOT watch while famished, stressed, depressed, sleep deprived, or any other time when your resistance is low. It will make you so hungry, you could literally, eat a horse!! (Okay...not that I know from experience or anything ;) !!)
Well, Guy (the host of Triple-D) visitied with many restaurant-goers while they were delving into cheesy, delicious looking enchiladas. I had never had an enchilada. After they showed how they were made and what ingredients were used we (my family and I) would probably not eat the conventional, regulation made enchilada. However, I had to have that very minute!! They looked so good!! I do love soft tortillas, seasoned ground beef, and cheese... so how could I make this delicious looking creation work?

Here's what I came up with:

The Not-so-Mexican, "No Es Mexicana ", "Enchilada"

6 soft tortillas (I had flour ones on hand, but next time will be using whole grain)
3/4 lb. cooked ground beef, seasoned with Mortons or Lawry's Seasoning Salt
1 1/2 C. tomato sauce
1C. Shredded Cheddar (I've been in with sick kids all week and haven't been to the store, so we were out, but I did have Campbell's Cheddar Cheese Cooking Soup, so I cooked that up and used that instead)

1. Line bottom of baking dish with a thin coating of tomato sauce.

2. Place a good amount of meat inside middle of tortilla.

3. Fold in the sides and then roll/wrap the tortilla and place in baking dish seam side down.

4. Top burritos with remaining tomato sauce to prevent drying out in the oven.

5. Cover with shredded cheese (or in this case, cheese sauce).

Cover dish with foil and bake at 375° for 15 mins. Carefully remove the the steam!!
These are SO delicious...SO creamy...SO filling...SO budget-friendly...and just SO GOOD!! (I could only eat one!!) It's like having a cheesy Sloppy Joe without the huge roll to go along with it!! This is my new go-to recipe for when I need to prepare a meal for my husbands football or basketball teams!!
I guess you could serve these with Spanish Rice (if you like) or beef flavored Rice-A-Roni, and a vegetable.
Cost Breakdown: (for 6)
Flour Tortillas: .60
Ground Beef: $1.26
1/2 Can of Cheddar soup: .50
Tomato Sauce: .25


  1. love the cheese soup idea bulk out the filling we love to add sauted onions and peppers and a can of black beans ...i guess you could also add the rice for a one pot meal for those hungry basketball players.!!!!
    welcome back I have missed your posts

  2. Never thought of putting in the rice...IN the wrap! Great idea!
    Yes...I could give a million reasons as to where I've been instead of we probably all can! Life just seems to get busier and busier! I wish I could just hit the "pause" button to get it all done!!
    Thanks for reading!!