When I started blogging almost 5 yrs ago, I never thought I would become friends with so many creative and awesome people. The blogging community has surprised me, with their friendliness, support and caring for one another. I love browsing blogs, leaving comments and seeing what everyone has been up to, in their kitchen. My new Simple Supper Tuesday linky party, helps me see more of what everyone has been working on and lets me find new foodies to keep in touch with. This week, Chris from FoodThoughtsOfaChefWannabe linked up a recipe that caught my eye. I think she's found out my love for Mexican food, since last week she linked up her Enchilada Casserole (which received the most views, by the way!). I quickly went to visit her site and her Easy Beef Enchilada recipe and immediately decided to make it for dinner. Thankfully Mr.B had chosen tacos for dinner, so while the kids had their tacos, Hubby and I had these amazing enchiladas.
I loved that these were half taco and half enchilada. Hubby absolutely LOVES when I make enchiladas, so he was excited to try these. I used my homemade sauce (I'll include it at the end of Chris' recipe) and had to use flour tortillas, since our local grocer didn't carry corn tortillas. The only store I remember seeing them was across town and the weather wasn't nice enough for the drive. Regardless, these were super yummy. I loved the taco beef in the soft cheesy tortilla shells. It's a great twist on plain ole enchiladas and I want to THANK Chris for linking the recipe up this week!!
Taco Style Enchiladas
Adapted from FoodThoughtsOfaChefWannabe
For 12-15 Enchiladas you will need:
2 lbs ground beef
1/2 onion diced fine (do a little bit of extra if you want to top your enchiladas with raw diced onion)
2 cans of RED enchilada sauce
6 inch corn tortillas
1 pkg taco seasoning
2 cups shredded cheddar cheese
Preheat oven to 375 degrees. Brown hamburger and onion together. Mix the taco seasoning packet into 1 cup of water, then pour over the browned hamburger.
Heat your corn tortillas in the oven or in the microwave, you need them very warm (almost hot) to make them pliable enough.
On a cookie sheet, lay down a shell, cover half of it in your hamburger mixture and fold in half. Repeat this until all of your hamburger is used. Arrange on a cookie sheet or in a baking pan. Cover with red enchilada sauce and cheese. Bake for 10-15 minutes. Remove and serve!
Red Enchilada sauce
1 14.5 oz can of tomato sauce
1 tsp chicken bouillon granules
2-3 tsp chili powder
pinch cayenne pepper powder
1 tsp oregano
1 tsp garlic powder
Mix all ingredients well, in a small sauce pot. Bring to a boil, reduce heat and simmer 5 minutes.
This post linked to
Wednesday Extravaganza, What's Cookin' Wednesday, Somewhat Simple linky party, The HomeAcre Hop, Thursday Favorite Things, Full Plate Thursday, Tasty Thursday
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