About 4 years ago Kurt and I were visiting his Grandma and Grandpa in Illinois and staying over for dinner. Kurt's grandpa is one amazing cook and he made us these beef enchiladas. I don't think it took Kurt more than a few days to request them in the rotation. Luckily I got the recipe from Grandpa before we left that weekend. Sadly Kurt's grandpa passed last year but we will always have the fond memories of him and his amazing meals!!
These are super simple beef enchiladas that are always a crowd pleaser. I also like them because you can make them ahead of time and freeze them if you want so they can be a quick meal to just pop in the oven when you get home from work. Needless to say, this is husband approved!!
Source: Grandpa D
1 lb. ground beef
2 cans enchilada sauce (I usually buy La Preferida)
8 taco shells
1 can of corn
A brick on monterey jack cheese
1 cup shredded cheddar or taco cheese
1. Preheat oven to 350 degrees. brown ground beef in a pan. While browning the beef put 1 1/2 can of enchilada sauce in a small pot on the stove and heat through. Drain, rinse, and return the beef to pan once cooked. Add 1/2 enchilada sauce and corn to ground beef.
2. Prepare to get a little messy! Dump remaining 1/2 can of enchilada sauce on bottom of 9x13 pan and spread around and up the sides a little. Take 1 taco shell and spoon some warm enchilada sauce into the middle and spread around. Spoon about 1/4 cup beef mixture into center of taco shell and roll up. I usually fold in the right and left sides then roll the shell up. Place enchilada seam-side down into 9x13 pan. Repeat with remaining taco shells.
3. Take leftover enchilada sauce from the stove and spread/pour over enchiladas in pan. Slice long slices of the monterey jack cheese and lay over the center of each enchilada. Sprinkle shredded cheese over entire dish and bake until all the cheese is melty and yummy looking! Enjoy!