Easy Beef Enchiladas

Hello folks and welcome back to the All Things Southern kitchen. I’m sharing my Easy Beef Enchiladas so you can whip up a delicious supper in the middle of all of the shopping, decorating and wrapping. It’s just one more way of saying thanks to all of you for spending another year with me here on the All Things Southern porch. Now, let’s get cooking!

“Easy Beef Enchiladas”

1 medium onion, diced
1 medium green pepper, diced
1 pound ground beef, browned and drained
1 can fire roasted tomatoes

½ cup beef stock

1 clove garlic

1 teaspoon Cajun Seasoning

1 teaspoon cumin

1 teaspoon chili powder

Dash of Panola Hot Sauce

1 small can chopped black olives
8 ounces grated Monterey Jack cheese
12 Flour tortillas

I’m sautéing our chopped onions and peppers in a tablespoon of butter and browning a pound of hamburger in a separate skillet. Once my veggies are clear we’ll add a clove of chopped garlic, a can of fire-roasted crushed tomatoes, and a half cup of beef stock. Then we’ll season it with a dash of hot sauce, a teaspoon each of cumin, chili powder and a good season all like Tony Chachere’s or Slap Your Mama. (Although I don’t recommend that—slapping your mama– nooooo, I do not!)

Once we drain the beef we’ll add it to the sauce along with a small can of chopped black olives. Then we’ll it simmer while we grate eight ounces of Monterey Jack cheese and grab a large casserole dish. We’ll coat our dish with nonstick cooking spray and begin building our enchiladas by filling twelve flour tortillas with the meat sauce and grated cheese. Roll and place the enchiladas side by side in your dish. Reserve a little cheese to sprinkle across the top with any remaining sauce. Bake at 350′ until the cheese melts and the enchiladas are thoroughly heated. Um, umm…Don’t forget to ring the porch bell. Enjoy my Easy Beefy Enchiladas, folks. That’s good eating from the All Things Southern kitchen to yours.