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Tex-Mex Beef and Cheese Enchiladas

Reviewed: Jan. 31, 2013
I made this last night. It was very simple and cheap! Based off the previous reviews stating lack of flavor I made some alterations. I only had a pound of meat so I was forced to cut the recipe in half. I sauteed onion just before putting the meat into the pan (which is something I almost always do when cooking with ground beef) and I doubled the salt and added some shakes of cayenne pepper and garlic powder to the mix. Bomb! I didn't fry the tortillas but I warmed them over an open flame and that worked just fine. Before filling the tortillas with cheese I dipped them into the meat sauce (in full enchilada style) and added a bit of the meat mix to them as well. Finally, before popping it into the oven I covered the dish in diced onion and freshly-chopped cilantro. Complimented the sauce very well. I will be making this again, it's very easy to play with the spices which is a plus. Great base recipe!
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