Photo by Getty Images/Bartosz Luczak
Yields 6 servings.
- 1 1/2 pounds lean ground beef
- 3/4 cup chopped onion
- 2 cups Simple Salsa, divided
- 1 can (10 ounces) red enchilada sauce, divided
- 12 flour tortillas (8-inch diameter)
- 2 1/2 cups shredded Mexican cheese blend, divided
- Preheat oven to 350 F. Spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
- In a skillet over medium-high heat, brown the beef and onion, breaking up the beef into crumbles as it cooks. Drain off the excess grease. Stir in 11⁄2 cups salsa, and cook for an additional 5 minutes.
- Pour half the enchilada sauce over the bottom of the prepared baking dish; set aside.
- Warm the tortillas according to the package directions.
- Spoon about 1⁄4 cup of the meat mixture down the center of each tortilla. Sprinkle each with a heaping tablespoon of cheese. Roll up the tortillas tightly, and place them, seam-side down, over the sauce in the baking dish.
- In a small bowl, combine the remaining enchilada sauce with the remaining salsa, and mix well. Pour over the enchiladas. Sprinkle with the remaining cheese.
- Cover the baking dish with aluminum foil, and bake for about 30 minutes, or until the cheese is completely melted.
- Cool slightly before serving.
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When she’s not at the Capper’s Farmer offices, editor Traci Smith spends her time cooking, working in the yard and garden, crafting, and relaxing with her dogs, family, and friends.