WOAH. It’s recipe time. I know it’s been forever since I posted a recipe. So ridiculous. Recipe-testing/picture-taking takes up a lot of time though! A lot of time I haven’t had much of recently! With school stuff starting to die down, I’m hoping I can really start cranking out some recipes. The week with grandma definitely got my fire going again when she made this beef stroganoff for me. It was SO GOOD. It’s hard to find a bad recipe in any grandmother’s recipe box, amIright?
In our house, we love spice. Lots of it. Hand us anything spicy and we’ll eat it. With that being said, Tad and I are usually on the same page with food except for one thing… BEANS. Tad abhors beans. I don’t get it. I understand they have a weird texture but they are so so good! How do you hate beans?! As a compromise, I leave the beans in all of our dishes. The compromise being I get to eat them while Tad picks them out. I love compromising.
Oh these are good. These are really good. Cheesy, beefy (hate that word), creamy, flavorful… I could go on and on. I didn’t expect anything less from The Pioneer Woman though. I have yet to be disappointed by a recipe of hers and this is no exception.
I decided to add beef to the enchiladas for the meat lover in our household. He doesn’t really understand the concept of JUST eating cheese in/on something so I had to add the beef. It was a fabulous decision.
(On a side note: Can I get a shout out from some cheese pizza/ cheese enchiladas/ cheese plate fans? Tad doesn’t understand the concept. I’m baffled. What’s so wrong with just plain cheese?)
Make these right now. Make them tonight. Make them this week. Make them every night of this week (too much?). Do it. You won’t regret it.
I made the filling the night before to save some time the night we had them (didn’t add the beef until right before the filling stage though). The more difficult part of this recipe is the fry–> dip –> fill part but it’s really not too bad. They took me about 20 minutes to whip up. Not too shabby!
Sour Cream and Beef Enchiladas (adapted from The Pioneer Woman)
2 cups sour cream
1 cup green onions, chopped
3 cups grated cheddar cheese, divided
1/2 tsp. cumin
1/4 tsp. chili powder
1 lb. ground beef
12 corn tortillas
1 20 oz. can enchilada sauce
Canola oil, for frying
Preheat oven to 375 degrees. Brown beef in a pan, drain the juice, and set aside. Mix together the sour cream, green onions, 1 1/2 cups cheddar cheese, cumin, and chili powder. Add the beef to the sour cream mixture and mix. Set aside.
Heat up the canola oil in a frying pan on medium heat. Add the enchilada sauce to another pan and heat on medium-low heat. One by one (using tongs!), add the tortillas to the oil for about 5 seconds per side. Don’t leave them in too long as they become really fragile! After the oil, move them to the enchilada sauce pan and coat them in the sauce. Then move to a plate and spoon about 3 Tbsp. of the sour cream-beef mixture to the tortilla. Roll them up and move to a 9×13 baking dish. Continue doing this for the remainder of the tortillas.
(There was quite a bit of the sour cream- beef mixture leftover so we saved it and ate it as a dip for tortilla chips! You can also save it and add it to tortillas for lunch the next day. It’s also delicious on its own… but you didn’t hear that from me 😉 )
Once all of the tortillas are filled, rolled, and added to the baking dish, sprinkle the remainder of the cheese on top of the tortillas. Bake in the oven for 15-20 minutes or until cheese becomes bubbly!
Serve with sour cream, guacamole, green onions sprinkled on top, hot sauce, etc… you choose!