Saturday, September 4, 2010

Easy Beef Enchiladas

I'm always looking for easy meals that are quick to fix on a weekday night after work - or even better, on the weekend that I can then freeze and reheat later.  So for all the busy moms, I'll try to post some of my recipes.  This week I did super easy Beef Enchiladas.

1lb Lean Ground Beef (Chicken will also work well)
1 Large Green Bell Pepper
1 Large Red Bell Pepper
1/2 Medium Onion
8 Small Soft Taco Shells
4 Cups Taco/Nacho Shredded Cheese (Or just plain Cheddar works too)
1 Can Tomato Soup
1 packet taco seasoning
1/2 Cup Sour Cream
9 x 13 Baking Dish (Grease with light cooking or spray oil)

1) Chop Green & Red Bell Peppers and Onion into small pieces (to save time I use a food processor).  Set Aside.
2) In a large skillet, brown the ground beef.  Once cooked drained any grease.
3) Add in chopped peppers and onion.  Saute until peppers are soft.
4) Using 2 cups of cheese, lightly line each shell with cheese.
5) Add in the beef and pepper mixture to each shell and role up.  Place each shell with the overlapping ends down in the dish.
6) In a seperate bowl, mix together tomato soup, tace seasoning, sour cream, and 1/2 can water.
7) Pour sauce mixture over stuff shells.  Cover with remaining cheese.
8) Bake uncovered for 20-25 minutes at 350 degrees.

Depending on your schedule you can fix the dish - minus the cheese on top - and freeze.  To cook - unthaw, add cheese to the top, and bake for 30-35 minutes.  This is a great option too for freezer meals when friends need it!

Alternatively, you can fix the beef mixture ahead of time, and simply refrigerate until your ready to fix the rest of the dish. 

Hope you enjoy!

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