Now this recipe is just crazy easy. I even considered not writing about it, but I decided my beloved Taco Inn deserved to be written about. I think I hit these dead on. Or as close as I can possibly get. I have made them before with no onion. You all know how I feel about onions. BUT. This can't be recreated properly without them. I know everyone of you are at different cooking levels, is a "to easy" recipe such a bad thing? I serve these with some rice and chips and call it good. I mean after all, at Taco Inn, they come alone, but we all know a side of Meat Nachos is a must.
So amigos, let us move into the important part of this recipe. The MAKING. Oh and let me tell you, without sounding to "Steel Magnolia's" on you...these freeze beautifully. As I typed that, I said it with a southern accent in my head, just so ya know. I love having things I can pop out of the freezer on a night when my kitchen vibes are weak!
For 12-15 Enchiladas you will need:
2 lbs ground beef
1/2 onion diced fine (do a little bit of extra if you want to top your enchiladas with raw diced onion)
2 cans of RED enchilada sauce
6 inch corn tortillas
1 pkg taco seasoning
2 cups shredded cheddar cheese
Preheat oven to 375 degrees. Brown hamburger and onion together. Mix the taco seasoning packet into 1 cup of water, then pour over the browned hamburger.
Heat your corn tortillas in the oven or in the microwave, you need them very warm (almost hot) to make them pliable enough.
On a cookie sheet, lay down a shell, cover half of it in your hamburger mixture and fold in half. Repeat this until all of your hamburger is used. Arrange on a cookie sheet or in a baking pan. Cover with red enchilada sauce and cheese. Bake for 10-15 minutes. Remove and serve!
Your "why is it that it is STILL better to get it from Taco Inn"chefwannabe