I made up this recipe for beef enchiladas because I love cream cheese.
Ingredients
- ½ pounds ground beef: 1 piece
- packet taco seasoning mix: 1 piece (1 ounce)
- sweet onion: 0.5 cup (chopped)
- green onions: 4 piece (to taste, chopped)
- cream cheese: 1 pack (8 ounce pack, softened)
- chunky salsa: 1 cup
- corn tortillas, warmed: 12 piece
- pepper jack cheese: 1 cup (shredded)
- ½ cups enchilada sauce: 2 piece
- black olives: 1 can (4 ounce can, drained, sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
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Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
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Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
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Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
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Bake in the preheated oven until cheese melts completely, about 20 minutes.
