Enchiladas Classic Recipe
Beef and bean burrito in red with rice & guac salad & queso sauce
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Ingredients
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Enchiladas
Rice
Guacamole Salad
Queso Sauce
Method
Enchiladas Preparation
- 1
Cook the Beef
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- 2
Add Beef and Beans
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned. Stir in the black beans, and season with salt and black pepper to taste.
- 3
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Spread some enchilada sauce on the bottom of a baking dish. Take a flour tortilla, fill it with the beef and bean mixture, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
- 4
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
- 5
Rice Preparation
- 6
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 18 minutes, or until the rice is tender and water is absorbed.
Guacamole Salad Preparation
- 7
Queso Sauce Preparation
- 8
Prepare the Queso Sauce
In a saucepan over medium heat, combine Velveeta cheese, cream cheese, and milk. Stir until melted and smooth. Add green chilies and diced jalapeño (if using). Cook for an additional 5 minutes, stirring frequently.