Verde Beef Enchiladas

One of our family’s favorite easy meals, great for leftovers as well!

What you will need:

• 2 cups rice
• 3 cups water (for the rice)
• 1/2 medium onion
• 1 large garlic clove
• 1 lbs ground beef
• 22 corn tortilla shells
• 30 oz. verde enchilada sauce
• 1/2 cup shredded Monterey jack cheese
• 1/2 cup shredded pepper jack cheese

Homemade taco seasoning :

• 1 Tbsp chili powder
• 1 Tbsp garlic powder
• 1/2 Tbsp paprika
• 1/2 Tbsp cumin
• salt and pepper to taste

Before you get cooking, preheat the oven to 375°F.

First, make 2 cups of rice on the stove. (follow the bag for the exact ratio of water to rice and cook time)

Next, dice the onion and mince the garlic as your sauté pan is warming. Once your pan is preheated, sauté the onion and garlic until golden, then add the meat. As the meat is cooking, season with the homemade taco seasoning and salt & pepper.

Once the rice and meat are cooked, combine them in a bowl. Add 10 oz of the enchilada sauce and mix. Warm the corn tortillas in a damp paper towel in the microwave.

Now that the tortillas are warm, you are ready to begin forming the enchiladas! Place both the Pyrex dishes, 9×13 and 9×9, out and pour a thin layer of verde sauce to cover the bottom.

To make the enchiladas, scoop a heaping tablespoon of the rice/meat mixture into the shell. Roll it snugly and place it in the dish with the seam side down. Once all the shells have been filled and placed in the pan, pour the remainder of the verde sauce over the enchiladas. Top them with the grated cheese before placing them in the oven.

Let them bake for 30-45 minutes or until they are golden brown and the sauce is bubbly.

Once they are ready, take them out of the oven and let them cool for 5 minutes. You may top them with whatever you choose; some of our favorites are avocado, salsa, or sour cream!

Number of Servings: 8

Nutrition Facts/serving: 426 kcal, 12g fat, 55g carbs, 8g fiber, 3g sugar, 19g protein