Ingredients for Dynamite Enchiladas
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How to Make Dynamite Enchiladas
- Brown 1 lb ground beef, 1 medium chopped onion, and 1 chopped green bell pepper in a large skillet. Season with 1 tsp salt and 1/2 tsp black pepper.
- In a large saucepan, combine 28 oz can crushed tomatoes, 15 oz can tomato puree, 15 oz can diced tomatoes, and 15 oz can crushed tomatoes.
- In a small bowl, whisk together 1 cup cold water and 2 packets (or 2 tbsp) dry enchilada seasoning to prevent clumping.
- Add the seasoning mixture to the tomato sauce. Cook over medium heat, stirring frequently, until slightly thickened.
- Drain the cooked ground beef mixture and set aside.
- Add 2 lbs shredded cheese to the beef mixture and stir until thoroughly combined.
- Preheat oven to 375°F (190°C).
- Lightly coat each tortilla with some of the sauce, then fill with 1-2 heaping spoonfuls of the meat mixture and roll tightly.
- Pour 2 ladles of sauce into the bottom of two 9x13 inch baking dishes.
- Arrange the filled enchiladas seam-down in the baking dishes.
- Cover the enchiladas with remaining sauce and top with the remaining cheese.
- Cover the dishes with foil.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Remove from oven, let cool for 10 minutes before slicing into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
15g
Fat
71g
Carbs
8g
