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<\/p>\n<\/p>\n
2\u00a015 oz cans\u00a0red enchilada sauce<\/p>\n
12\u00a0corn tortillas<\/p>\n
1\u00a0pound\u00a0lean ground beef<\/p>\n
8 oz\u00a0cheddar cheese\u00a0grated<\/p>\n
1\u00a0medium onion\u00a0chopped<\/p>\n
salt<\/p>\n
black pepper<\/p>\n
8\u00a0fried eggs\u00a0optional<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 2\u00a015 oz cans\u00a0red enchilada sauce 12\u00a0corn tortillas 1\u00a0pound\u00a0lean ground beef 8 oz\u00a0cheddar cheese\u00a0grated 1\u00a0medium onion\u00a0chopped salt black pepper 8\u00a0fried eggs\u00a0optional TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":4892,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
Cook ground beef over medium high heat, using a spatula or\u00a0chop and mix\u00a0to break it up as it cooks. Season with salt and pepper and cook until no longer pink. Remove from the stove. Chop onions and grate cheddar cheese.<\/div>\nHeat both cans of red enchilada sauce in a cast iron skillet until hot and bubbly.<\/div>\nDip a corn tortilla in the heated red enchilada sauce to heat the tortilla.<\/div>\nThen remove it carefully and lay it on a oven safe dinner plate. You want to heat up the tortilla until it\u2019s just soft but not so soft that it falls apart.<\/div>\nSprinkle the sauce covered tortillas with a large spoonful of ground beef, grated cheese and chopped onions.<\/div>\nRepeat twice more ending up with a stack of three enchiladas or more than that for a stack of four.<\/div>\nPlace in a 350 degree F oven just long enough to melt the cheese and serve.<\/div>\nOptional: Serve with a couple fried eggs on top .<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"