Tonight I made some Beef Enchiladas; I got the recipe off of Sargento's website (you can find it here), but I'm sure you find similar recipes all over the internet. Here it is:
- 3/4 lb. ground beef
- 1/2 cup chopped onion (or 1 tsp onion powder)
- 2 cloves garlic, minced
- 2 cans (10 oz. each) enchilada sauce, divided
- 2 cups (8 oz.) Sargento® Artisan Blends™ Shredded Authentic Mexican Cheese, divided
- 1/2 cup chopped cilantro, divided
- 8 (6 to 7-inch) flour tortillas
- Cook meat with onion and garlic in a large nonstick skillet over medium heat until no longer pink, about 5 minutes; drain. Stir in 1/2 cup enchilada sauce; simmer 5 minutes, stirring occasionally. Remove from heat.
- Spoon 1/2 cup enchilada sauce in bottom of a 13 x 9-inch baking dish. Stir 1 cup cheese and 1/4 cup cilantro into meat mixture. Spoon about 1/3 cup mixture down center of each tortilla. Roll up; place seam-sides down in dish. Spoon remaining enchilada sauce over tortillas, spreading to cover. Cover dish with foil.
- Bake in a preheated 375°F oven 20 to 25 minutes or until heated through. Uncover; top with remaining cheese. Continue baking 5 minutes or until cheese is melted. Top with remaining 1/4 cup cilantro.
I also found a recipe for queso on Sargento's site, and served it with the enchiladas. The original recipe can be found here, HOWEVER, I think that the original recipe doesn't call for enough cheese (it says 1/2 cup, but I've found the mixture is way too liquidy when you add 1/2 cup, so I add 1 cup)....so below is my modified version:
- 1 cup heavy cream
- Salt to taste (optional)
- 1/2 tsp. ancho chili powder
- 1/2 tsp. cayenne pepper
- 1 cup Sargento® Artisan Blends™ Shredded Authentic Mexican Cheese
- Heat heavy cream in saucepan on high. Add spices and season with salt, if desired. Add cheese and stir until melted. Remove from heat and serve warm.