I'll be real honest here and admit, the main reason for the gathering is Maple Pumpkin Cheesecake. If you'll remember I've made this once before to celebrate Aunt Erin's first Mother's day. Alisa had an impromptu celebration of all things pumpkin over at the Sweet Life.
Lucky for her I've had visions of cheesecake dancing in my head for weeks!
We decided beef enchiladas fit the bill. I searched through my blog looking for my beef enchilada recipe and realized I have yet to share it with you! I am SO sorry! I know my brother Jason will appreciate me making this public (He says they're "the bomb").
What you need:
1 14 oz can of enchilada sauce
1 29oz can of tomato sauce
1 7oz can of green chilies
1 package of 8-10 burrito sized tortillas
2 lbs of ground beef
1 3cup package of Taco style shredded cheese
16 one inch cubes of Velveeta (assuming you have an 8 count package of tortillas)
Brown the hamburger with the green chilies. Drain (I rinse it with hot water, but it's not necessary) sit aside.
In a large skillet pour enchilada sauce and tomato sauce. Stir well.
Prepare Velveeta cubes and set aside.
Spray a 9x13" pan with non stick cooking spray.
One at a time, slide the tortilla's through the tomato sauce mixture, fill with meat (about 1/4c) and place two cubes inside each tortilla. Roll the enchilada and place seam side down in pan.
This is crazy messy, but creates super moist enchiladas!
Once all 8 (10) enchiladas are filled pour remainder of tomato mixture over enchiladas.
Top with the entire bag of shredded cheese.
Cover with foil and cook on 350 degrees for 20-30 minutes, or until heated through.
These are SO good and a family favorite! It will be delish with Alisa's homemade salsa, chips, and Spanish rice!
Oh and don't forget, CHEESECAKE for dessert! I'm hungry just thinking about it!
2 comments:
num!!! can't wait!!
YUMMMMMMM!
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