These flat ground beef enchiladas are a super fast and easy nighttime meal that the whole family will enjoy! It’s taco night reinvented!
Ingredients
1 1/2 pounds of lean ground meat
1/2 large onion, diced
3 cloves of garlic, minced
2 1/2 cups homemade enchilada sauce
12 to 15 small corn tortillas
3 tablespoons of vegetable oil
2 cups Colby Jack cheese, shredded
Optional toppings:
avocado, sliced
tomato, diced
sour cream
coriander, chopped
black olives, sliced
Instructions
Combine the ground meat, onion and garlic in a frying pan over medium-high heat and cook until no longer pink, shredding the meat with a wooden spoon. Drain off excess fat and return pan to the stove.
Add enchilada sauce* and simmer for 10 minutes.
Meanwhile, heat another skillet over medium-high heat and add the vegetable oil. Once hot, add the corn tortillas, one at a time or if the pan is large enough, add more, so they don’t get too twisted. Fry the tortillas for about 1 minute (until lightly browned) and then turn them over, cooking in the opposite place until lightly browned. Remove from pan and drain on a paper towel-lined plate.
To serve the enchiladas flat, put some of the meat mixtures on the tortilla and sprinkle with the grated cheese. Cover with any other ingredients you like and enjoy.
Notes
*If using canned enchilada sauce, add 1 tablespoon of chili powder, 1 teaspoon of ground cumin and 1 teaspoon of garlic salt when adding the sauce to the ground meat mixture. Stir and bring to a boil over low heat.