About this recipe:

Indulge in the mouthwatering allure of our Cheesy Beef Enchiladas. Filled with tender beef, warm corn tortillas, and Juanita’s Nacho Cheese Sauce, these enchiladas are a feast for your senses. Whether it’s a weekday dinner or a crucial playoff moment, accompany them with rice and beans for a satisfying and delectable meal.

Ingredients:

• 1 (15 oz.) can Juanita’s Hot & Spicy Nacho Cheese Sauce
• 2 lbs. lean ground beef
• 3 tbsp. vegetable oil
• 16 corn tortillas
• 2 cups beef stock or broth
• 2 ½ cups tomato sauce
• 2 tbsp. all purpose flour
• 1/3 cup chili powder
• 1 tbsp. onion powder
• 1 tbsp. ground cumin
• ½ tsp. Mexican oregano
• 1 minced clove garlic
• Salt and pepper to taste

Step by step:

Enchilada Sauce:

1. In a medium saucepan put the oil, flour, chili powder, cumin, garlic, onion powder and oregano together and stir over low heat until a slow boil starts. Add beef stock/broth and garlic, simmer for 15 minutes. Add salt and pepper to taste.
2.  In a sauté pan brown the ground beef with a pinch of salt and pepper. Drain the fat. Add 1 cup of enchilada sauce to the beef and mix well.

Assemble the enchiladas:

1. Warm corn tortillas in the microwave or on the stove. Heat Juanita’s Hot & Spicy Nacho Cheese sauce in a small sauce pan until warm and spreadable, do not heat all the way through. Spread cheese on each tortilla then add ground beef. Roll and place seam side down in a 9 x 13” baking dish. Repeat.
2. Top the completed pan of assembled enchiladas with the remaining sauce. Drizzle the remaining cheese sauce over the dish (warm it up if needed to be able to pour it.) Bake at 350°F for 30 minutes.
   * Serve with a side of rice and beans!