Tonight’s dinner is another attempt at using up what I already had on hand. I had a bag of corn tortillas that had been pushed to the back of the fridge and about a half pound of ground beef left from makng last night’s sliders, in addition to some spinach, and a little bit each of cheddar cheese and fontina cheese….combine that with some pantry ingredients and I had dinner in the bag…well, in the oven 🙂
Beef and Spinach Enchiladas
- 1/2 pound ground beef
- 1/2 medium yellow onion, diced
- 2 large handfuls spinach leaves
- 14 oz can of diced tomatoes with green chilies
- 2 15 oz. cans beans, drained and rinsed (I used kidney because that is what I had)
- 1 tbsp. chili powder
- 1/2 tbsp. ground cumin
- salt & pepper to taste
- 15 corn tortillas
- 29 oz can red enchilada sauce
- 10 3/4 oz can cream of mushroom soup
- 1 1/2 cups grated cheese
Preheat oven to 350 degrees
In large skillet over medium heat soften onion (in oil if you desire, I just add a little water) until translucent. Add beef and cook beef until no longer pink, seasoning with salt & pepper. Once meat is cooked through add tomatoes, chili powder and cumin and increase heat to high and cook most of the liquid out until the liquid that is left is thickened. Add spinach and let cook until spinach is wilted, stir in drained beans and then turn off heat and add more salt & pepper if necessary.
Pour enough of the enchilada sauce to just coat the bottom of a 13 x 9″ or 14 x 10″ baking dish. Mix cream of mushroom soup (or cream of chicken, or you could use sour cream, you just need to stretch that sauce a bit) into the remaining sauce. Place a spoonful of meat & spinach mixture onto one end of each tortilla and roll each tortilla up and place it in pan over the enchilada sauce. Once all of your tortillas are rolled, pour the sauce mixture over all of the enchiladas and cover with grated cheese.
Place in preheated 350 degree oven and let bake for 25-30 minutes or until they are hot all the way through and sauce and cheese is bubbly and starting to brown a little.