Ground Beef Enchiladas

Ingredients

• about 450 g Ground beef
• 1 medium Onion
• 1 can Enchilada sauce
• 8 count Corn tortillas
• 2 cups Shredded cheese
• 1 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Dice the 1 medium onion into 0.635 cm pieces. Have a 22.86 × 33.02 cm baking dish ready.
2. 2Heat the 1 tbsp of olive oil in a 30.48 cm skillet over medium heat. Add the about 450 g of ground beef and the diced 1 medium onion, cooking for 8-10 minutes while breaking up the beef with a spoon, until the beef is browned and no longer pink, and the onion is softened. Drain any excess fat from the skillet.
3. 3Open the 1 can of enchilada sauce. Stir half of the 1 can of enchilada sauce (approximately 213 g if using a about 425 g can) into the cooked ground beef and onion mixture. Remove the skillet from the heat.
4. 4Pour the remaining half of the 1 can of enchilada sauce into a shallow dish. Dip each of the 8 count corn tortillas into the sauce to coat both sides. Lay a coated tortilla flat, spoon about 2-3 tablespoons of the ground beef mixture onto its center, and roll it up tightly.
5. 5Place each rolled enchilada, seam-side down, into the 22.86 × 33.02 cm baking dish. Pour any remaining enchilada sauce from the shallow dish over the enchiladas, then evenly sprinkle the 2 cups of shredded cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the internal temperature of the beef mixture reaches 71°C.

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