Beef Enchiladas

Prep Time : 20 minutes
Cook Time : 25 minutes
Serves : 4


1lb. of Nolan Ryan's All-Natural lean ground beef
1/2 cup chopped onions
2 cloves of garlic, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 cans (10 oz. each) mild enchilada sauce
8 small corn tortillas (6-7 inches in diameter)
3/4 cup of shredded pepper-jack cheese
1 Tbsp. chopped fresh cilantro
Sour cream- optional


Preheat the oven to 350°F.

In a large nonstick skillet, brown the ground beef, onion and garlic over medium heat for 8-10 minutes or until the beef is no longer pink, breaking beef up into 1/2 inch crumbles.  Pour off drippings.  Season with salt and pepper.  Stir in 1/2 cup enchilada sauce and follow recipe below.

Pour second can of sauce into a shallow dish.  Dip tortillas, one at a time, into sauce to coat both sides.  Spoon one-eigth of beef mixture evenly down the center of each tortilla and roll up.  Place seam-side down in a 13x9 inch baking dish.  Cover dish with aluminum foil.  Bake in 350°F oven for 15 minutes.

Remove foil.  Spoon reserved enchilada sauce over enchiladas.  Sprinkle with the cheese.  Continue baking uncovered for 10 minutes or until cheese is melted.  Sprinkle with cilantro.  Serve with sour cream if desired.

Recipe and photo courtesy of the Beef Checkoff