Ground Beef Enchiladas

I know the above picture looks weird with only a third covered in cheese, but I live with a crazy cheese hater!

This recipe was fantastic!! It's probably one of my favorite Mexican recipes I made so far. 

I used to make a recipe with chicken in it, 

but it is much too complicated and I've only made it once since Seth and I got married.

This recipe, however, is much more simple.

And it's just as delicious!!

Ingredients:

-1 medium onion, finely chopped

-2 jalapenos, seeded and chopped

-3 garlic cloves, minced

-3 tbsp chili powder

-2 tsp cumin

-3 tsp sugar

-1 15 oz can of tomato sauce

-1 C water

-1 large tomato, chopped

-1 lb ground beef

-2 C shredded cheese (we used the Mexican blend)

-6 tortillas (burrito size)

Preheat your oven to 425 degrees F. Grease a 9x13 dish.

Cook ground beef until no longer pink.

Throw the onion and jalapeno in a skillet until softened, 8 min or so.

Mmmm! I love the smell of sauteing onions! :)

Add garlic, chili powder, cumin and sugar to the pan. Toss around until fragrant, only about 30 seconds.

Add water, tomato sauce and tomato to the pan.

 Simmer for 5-7 minutes.

Once the sauce is done, mix half of it in with the ground beef. 

Prepare a work surface to fill the tortillas. Lay a tortilla on the counter, add a sprinkle of cheese, then a few spoonfuls of the beef/sauce mixture.

Roll the tortilla up tight. Place it in the greased dish, seam down, and repeat 5 more times. 

Spray the top of the tortillas with cooking spray, and put them in the oven for 7 minutes.

Reduce oven temp to 400 and take the pan out. Cover the tops with the remaining sauce and cheese. 

Cover with aluminum foil and put back in the oven for 20 minutes.

Remove foil and bake for an additional 5 minutes.

Take out and cool 10 minutes before gobbling :)