Easy Cheesy Beef Enchiladas

Enchiladas are an easy delicious meal. There are endless options for the fillings.Use chicken, pork, beef, vegetarian, the combinations are endless.

Today, I have made Easy Cheesy Beef Enchiladas with Ground Beef,  Onions, Green Chiles and Olives. I am sorry to say that I didn't get a picture of the inside of the enchilada, obviously you have to be quick with the camera in my house!!My kids ate them up very quickly. Yes these are always a big hit. I always make a double batch just for that reason, they go very quickly. Serve with a side of brown rice, refried beans and a Mango Margarita, ARRRIBBBA! 

Ingredients:

• 2 tbsp Olive Oil
• 1  lb. Natural Ground Beef
• I small can chopped Black Olives
• 1 onion (chopped)
• 1 small can Green Chiles
•  8 ounces Sharp Cheddar Cheese (grated)
• 2 small cans enchilada sauce
• 1 jar mild salsa
• 1 package ( 12 count) small tortillas ( flour or corn)

Directions:

1. Preheat oven to 375 degrees.
2. Heat Olive oil in a  saute pan, add chopped onions, saute until soft about 2 minutes.
3. Add ground beef cook until brown, drain fat.
4. Add one can Enchilada Sauce, 1 cup grated Cheese, Olives and Chiles to the onions and meat mixture.
5. Spread 1 tbsp. of meat mixture to the middle of a tortilla. Roll the tortilla.
6. Place tortilla seam side down and repeat step 5 until all of the meat mixture has been used.
7. Pour 1/2 can Enchilada Sauce and 1/4 jar mild salsa over the tortillas. 
8. Add 1/2 cup cheddar cheese on top, covering the tortillas. 
9. Bake at 375 degrees for 20 minutes or until bubbly and golden.

Serves 4

I have linked up this recipe to these fabulous blogs!:

Clam Linguine

This is pure unadulterated Comfort Food. This is the pasta that I was raised on. This is the way my Grandpa made Clam Linguine and the way my Mom made Clam Linguine and the only way I know how to make it. When hubs in charge of dinner, this is his go to recipe. He reminds me so much of my Grandpa. Grandpa was a singer and poet and Irish, so is hubs, and Grandpa would love it that this is hubs favorite recipe. Grandpa is with us when we make his Clam Linguine, I can hear his laugh.  This was what I requested my Mom to make for me as my last supper before I was a mother when I was in labor with my son. It is a simple recipe, but don't leave out any of the ingredients. One time hubs made it without parsley and my heart ached for that parsley....I just had to make it again that weekend because the flavor combination is perfect, crunchy, salty bacon, caramelized garlic, black olives,  chopped clams, not whole,( we have tried and it just doesn't cut it), butter, olive oil, crunchy, fresh taste from Italian flat leaf parsley all together smothering AL dente linguine. Anytime, lunch or dinner, with buttery garlic bread and tossed green salad, and of course a glass of Pinot Grigio! Abundanza!!

Chop 4-5 garlic cloves, saute in Olive Oil on medium heat. After a couple minutes, add 2 cans chopped clams, add one can chopped black olives. Turn heat to low, let simmer.

Add 1/2 pound of crispy bacon ( I like to cook bacon in the oven, hubs prefers cooking bacon in the wok outside on the BBQ, drain on paper towels, I usually make one pound and by the time the kids nibble on it before dinner, there is about 1/2 pound left to add to the sauce.) Add chopped flat parsley, I added dried parsley this time, just not the same, trust me on this one, I have been eating this pasta for over 40 years! Gently mix ingredients for sauce, place over AL dente Linguine. Perfecto!

Sauce is ready! No need to add salt, just some fresh ground pepper.

Clam Linguine at perfection. Trust me, you may never go back. This recipe has been linked up to these wonderful blogs! :

<a href="http://mizhelenscountrycottage.blogspot.com" target="_blank"><img src="http://i755.photobucket.com/albums/xx199/darnold23/Miz-Helen-Badge-ALT5.jpg" border="0" alt="Miz Helen’s Country Cottage" /></a>