This recipe was adapted from the one in the Betty Crocker Cookbook (circa 1978). But my dad changed a lot. These aren’t much like the enchiladas you get in a restaurant, but we love them!
Ingredients and equipment:
1 pound ground beef
1 packet of taco seasoning
8 ounces sour cream
2 cups shredded cheese (we usually get a Mexican blend)
1 15-ounce can diced tomatoes
1 can tomato sauce (if available…I rarely have this in my pantry so usually omit it!)
3-4 small onions, diced
1/2 to 1 green pepper, diced
Jalapenos, diced (optional)
Tortilla shells (I prefer the smallest “taco” sized, but you could use any size you like. We usually use flour, but you could use corn)
13X9″ baking dish
2 large skillets
Preheat oven to 375 degrees.
Skillet 1: Spray pan with cooking spray, and toss in 2/3 of the onions. Add green pepper and jalapeno too. Cook until softened. Add can of tomatoes and sauce if desired.
At the same time –
Skillet 2: Brown ground beef with 1/3 of the onions. Once meat is browned, drain grease. Mix in taco seasoning (do not add water). Add sour cream and a handful of cheese (up to 1 cup).
Spray the baking pan with cooking spray. Add a few spoonfuls of the vegetable mixture to the bottom of the pan and spread evenly. This helps keep the tortillas from sticking.
Once all meat and vegetables are cooked, microwave a few tortillas for about 15 seconds to soften them (makes it easier to roll). Add a spoon of the meat mixture, and roll the tortilla. Place in the bottom of the pan, and press to flatten (and distribute the meat evenly in the tortilla). Repeat until the pan is full and all of the meat mixture is used. Stack tortilla rolls if necessary.
Pour the remaining vegetable mixture over the tortilla rolls and spread evenly.
Top with cheese.
Bake until cheese is melted and starting to brown.
Allow to cool, and cut into serving-sized squares. Wrap in plastic wrap and place squares in freezer. Once frozen solid, store in freezer bag.