Are you in the mood for a Mexican fiesta? Then let’s make some Beef & Cheese Enchiladas and of course don’t forget the Margaritas!

This recipe for beef and cheese enchiladas can certainly feed a crowd, so you’ll need two casserole dishes to serve up this cheesy deliciousness.

When it comes to enchiladas there are so many different options on what you can use to fill your tortillas with. For instance, you can substitute the beef for any ground meat you have on hand. You can also use shredded chicken, beans, or even extra cheese.

Since we always have a freezer full of deer meat on hand, I like to incorporate deer meat into any recipe that calls for ground meat. For this recipe I used half ground beef (73% lean) and half ground deer meat.

Let’s get started! Here’s what you’ll need…

Ingredients:

• 1 tbsp. olive oil
• ½ onion, chopped
• 2 lbs. ground meat
• 1 tsp. garlic, minced
• ¾ tsp. salt
• ½ tsp. seasoned pepper
• 1 Roma tomato, diced
• 2 tbsp. chili seasoning mix
• 19 oz. can enchilada sauce
• 8 oz. can tomato sauce
• 16 oz. sharp cheddar cheese, shredded
• 20 corn tortillas

Topping Suggestions:

• onions, chopped
• avocado, halved, seeded, peeled and diced
• Roma tomatoes, diced
• cilantro, chopped
• jalapenos, sliced
• sour cream

Instructions:

1. Preheat oven to 350 degrees F. Spray two 11×13 casserole dishes with non-stick cooking spray.

2. In a sauté pan sauté onion in olive oil over medium heat until soft.

While the onions are sautéing, since I’m using a combination of ground deer and beef I mixed the two together with a meat masher before adding to the pan.

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3. Add garlic, ground meat, salt, and seasoned pepper to the sauté pan. Cook until ground meat is cooked all the way through.

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4. Add tomatoes and chili mix. Stir, cover, and simmer on low heat for 20 minutes.

5. In a separate saucepan combine enchilada sauce and tomato sauce. Cover and simmer on low heat until ready to pour over enchiladas.

6. Put about five tortillas on a microwavable plate and cover them with a damp paper towel. Microwave for about 10-20 seconds, or until they are slightly warm. Repeat in batches of five tortillas at a time.

7. On a warm tortilla spoon two tablespoons of meat mixture and sprinkle with some cheese. Roll up and place in casserole dish seam side down. Repeat with remaining tortillas.

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8. Pour enchilada and tomato sauce mixture over enchiladas.

9. Top with remaining meat mixture and cheese.

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10. Bake at 350 degrees F for 15 minutes until heated through.

11. Top your enchiladas with onions, avocado, tomato, cilantro, jalapenos, and a dollop of sour cream. Enjoy!