Rebel Recipes: Spice Up Your Game Day With Beef and Cheese Enchiladas

OXFORD, Miss. — Just like Coach Kiffin has tinkered with the offense to get it just right, I have been honing my enchilada recipe for years. I have finally mastered it thanks to a recipe from “I Wash, You Dry.”

Let’s add some spice to game day, both on and off the field!

Beef and Cheese Enchiladas

Ingredients

• 1 pound ground beef
• 1/2 white onion, diced
• 1/2 envelope taco seasoning mix (Old El Paso)
• 1/4 cup water
• 10 soft taco size flour tortillas 
• 2 cups red enchilada sauce (I prefer Frontera or Siete. )
• 16 oz. Shredded Mexican cheese

Optional Toppings:

• Sour Cream
• Pico de Gallo
• Diced Avocado
• Diced Green Onions

Instructions:

1) Preheat oven to 375°.

2) Sauté onion in a skillet over medium heat until translucent. Then brown the meat until beef is crumbled and no longer pink. Drain any fat. Sprinkle in the taco seasoning and water. Stir until combined and the water absorbs into the ground beef. Remove from heat.

3) Spread about 1/2 cup of the enchilada sauce on the bottom of a greased 9×13″ casserole dish to evenly coat the bottom. 4)Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla.

5) Add about 1/4 cup of the shredded cheese and roll up tightly. Lay seam side down in the casserole dish. Repeat until the casserole dish is filled with the rolled enchiladas.

6) Spread the rest of the enchilada sauce over the top of the tortillas, making sure to coat each tortilla.

7) Sprinkle the remaining cheese all over the top, and bake for 20 to 25 minutes, or until the center is bubbly.

Top with your favorite toppings, and enjoy.