For some reason, Mexican food seems to be easy for kids to like. These ground beef enchiladas are no exception. The kids just love em!
What I like about these beef enchiladas is that they're another way for me to use ground beef without resorting to burgers again!
See also my Recipes with Ground Beef.
- 1 pound 90% lean ground beef
- 1 small onion, diced
- 1 red pepper, diced
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 4 oz. can chopped green chilies
- 1 cup cottage cheese
- 10 flour tortillas
- 1 10 oz. can enchilada sauce
- 1 14 oz. can diced tomatoes and onions, drained
- 1-1/2 cups shredded cheddar cheese
- Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add ground beef, chopped onion, red pepper, cumin and garlic powder. Cook until beef is browned and onion is soft.
- Drain off excess fat, if desired. Combine beef mixture with green chilies and cottage cheese.
- Spread 1/3 cup of the enchilada sauce on the bottom of the prepared pan.
- Place about 1/2 cup to 2/3 cup of the beef mixture down the center of each tortilla. Roll up tightly, and place, seam side down, on top of the enchilada sauce.
- Mix the remaining enchilada sauce with the diced tomatoes. Pour over the tortillas in the pan. Top with shredded cheese.
- Bake, uncovered for 20-30 minutes until cheese is melted and casserole is bubbly.