Main Dishes

Smooth Beef Enchiladas

49

Flavorful beef enchiladas with a rich, creamy filling!

9
1 lb. lean ground beef
1 medium yellow onion - diced fine
1 (1.5 oz.) dry red enchilada mix
1 pkg. (8 count) large flour tortillas
40 oz. sour cream (1 - 24 oz tub & 1 - 16 oz tub)
36.5 oz cream of mushroom soup (1 regular can & 1 family sized can)
4 cups shredded Mexican cheese blend
Preheat oven to 350º. In a large skillet over medium-high heat, brown ground beef with onion til meat is cooked through. Drain & return to skillet. Mix enchilada sauce packet & water according to packet instructions. Add to beef & onions in skillet, warming through. Grease 9 x 13 casserole pan. In a seperate large bowl, blend soups with sour cream. Set up an assembly line: Tortillas, soup mixture, meat mixture, cheese blend. On each tortilla, spoon a thin layer of soup mixture all over. Sprinkle with cheese all over the top of soup mixture. Next, spoon 1/8 meat mixture down the center of tortilla. Roll up filled tortilla & place in baking dish, seam side down. Continue with all 8 tortillas, queezing them together to fit into baking dish. Evenly spread remaining soup mixture all over the top of rolled tortillas. Top with remaining cheese. Bake uncovered for 1 hour or until hot in center.
Nutritions

Calories
7268

Sodium
7245mg
301% DV

Fat
605g
931% DV

Protein
154g
309% DV

Carbs
106g
36% DV

Fiber
22g
91% DV

Mezcal Negroni

2435

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV