I'm not especially athletic. Alright, that is putting it mildly. I'm not even remotely athletic. I'm the least athletic individual I know. I joke that in the event that you ever observe me running, you would be wise to begin running too in light of the fact that something is after me.
As a child, I played baseball. Also, detested each moment of it. We were class champions, not this time to me. The season couldn't end soon enough. It's only not in my qualities. As my mom would state, "He's simply not worked for games." LOL!
Quick forward a couple of years and the man upstairs idea it'd be entertaining to blessing me with a physically slanted child. Also, when I state physically slanted, I mean he's in reality beautiful dang great. That is to say, his first word was "ball." Baseball, b-ball, football, the child simply cherishes sports. In any case, soccer is his obsession.
What's more, with training a few times each week with a sprinkling of games in the middle of, we're on the run a great deal. He plays fall and spring alliance and there have been notices of playing all-stars this year as well. It keeps us occupied. In any case, we adore that he cherishes it. What's more, that he does.
In any case, 6:30 practices can place a serious issue in our night plan when you consider we must handle schoolwork and everything else – particularly with regards to dinner.
We depend on fast and simple suppers simply like these 5 Ingredient Enchiladas to make snappy work of getting a homecooked feast on the table.
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) tortillas (We much prefer flour, but corn are more traditional.)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
- Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
- Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
- Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes
Read more our recipe Instant Pot Salsa Chicken #dinnerrecipe #food #amazingrecipe #easyrecipe
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