What comes to mind when you think of Mexican at the grocery store? A box kit, right? I made mine from a box today, a thawing box, that is. I had a bag of cooked taco meat, cooked pinto beans, mexican cheese and enchilada sauce from the freezer thawing overnight and this is what I came up with–enchiladas.
I often freeze protein and sides separately to conserve freezer space. I can still throw a casserole together quickly when I have all my ingredients cooked and thawed in my plastic shoe box.
Beef and Been Enchildas
- 1 bag cooked taco meat
- 1 bag cooked pinto beans (black beans would work too)
- 1 recipe enchilada sauce (or 1 store-bought can)
- 2 cups mexican cheese, divided
- 12 corn tortillas
- cilantro, sliced black olives for garnish if desired
Heat tortillas until pliable. Mix thawed meat, beans and 1 cup cheese with a mixer until well mashed. Spoon about 1/4 cup in down the center of each tortilla. Place seam side down in a greased 9×13 pan. Fill remaining tortillas. Warm enchilada sauce in the microwave for one minute and mix well if it was previously frozen, omit step if not. Cover all tortillas with sauce and top with remaining cheese. Garnish if desired. Heat at 400 for thirty minutes or until hot and bubbly.
Do you make homemade Mexican entrees? What’s your favorite?