Remember the Enchilada Class, where I said I had 4 different enchilada recipes in my repertoire? I made one of them this weekend and thought I’d share. It’s a different taste from Vikki’s family recipe, but it’s also a heck of a lot easier and only requires four ingredients.
That’s right. Four. Want to know what they are?
Ground beef (1 pound)
Mexican Velveeta (it used to come in mild or hot but now only seems to be one flavor)
Salsa (use your fave, I won’t judge)
Flour tortillas (I’m normally a corn tortilla girl, but for this one flour works just fine. These came from Kroger and were warm when I picked them up. Mmmm.)
So. Place your ground beef in a pan (non-stick cleans up easier) and brown it. Add ½ cup salsa and half the Velveeta, which you have cubed so it will melt more easily. Let that get all bubbly.
Place a couple of heaping spoonfuls on a tortilla and roll up.
Since I like to make these in individual to-be-consumed-later servings, I’m placing mine directly into my plastic container, which already contains rice. (Brown. Plain. There’s enough flavor going on in the enchilada, you don’t need any extra.) If you’re making this for immediate consumption and/or for a group, place your enchiladas in/on the microwavable container of your choice.
That’s right. Microwave. No oven required.
So where were we? Oh yes, all our enchies are packaged and you still have half your Velveeta sitting on the counter. Slice it thin—this is easier to do when it’s cold—and drape over the top of your enchiladas like so. Add a little more salsa.
At this point, you may stick it in the microwave for a minute or so. How long depends entirely on how many you’re cooking at a time and how powerful your microwave is, so just stand there and watch it spin around. When the cheese melts, it’s ready.
If you’re planning ahead, like me, you may instead place your servings in the fridge or freezer, depending on how long you expect it will be before you put them on the menu. When the time comes, nuke ‘em in the microwave until the cheese melts and it’s all bubbly goodness inside. If you’re starting from the frozen state, I find it’s best to let them warm up a little first and have been known to hack them in half to facilitate heating up the middle. Also, if you cover them in the microwave they tend to steam and the tortillas stay a little softer, which is nice.
Easy, huh? I got the recipe off the inside of a Mexican Velveeta box…well, technically, my mother did, years and years ago; I think I was in high school at the time. Anyhoo, I’ve been eating them ever since. Here’s the official recipe. For the record, they’re called…
Beef Enchiladas Ole
1 pound ground beef
1 cup salsa, divided
1 lb (16 oz) Velveeta Mild Mexican Process Cheese Spread with Jalapeno Pepper, cut up, divided
12 flour tortillas
BROWN meat; drain. Stir in 1/2 cup of the salsa and 1/2 of the Velveeta.
PLACE slightly less than 1/4 cup meat mixture in center of each tortilla; roll up. Place tortilla, seam-side down, in microwavable baking dish. Top with remaining Velveeta and 1/2 cup salsa. Cover.
MICROWAVE on High 4 to 6 minutes or until Velveeta is melted. Makes 6 servings.