Cheesy beef enchiladas from Cook's Country Magazine, Apr/May 2021

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Notes about this recipe

  • Eat Your Books

    This recipe appears in the "Quick Dinners" insert opposite page 16.

  • anya_sf on April 28, 2021

    While these enchiladas weren't remotely authentic, they were super quick and easy and my family really liked them. The supermarket only had 85% lean beef, so I cooked it and drained the fat before adding the other ingredients. I used Las Palmas mild enchilada sauce and a combination of shredded Mexican cheese blend and pepper jack.

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