Fiesta Tuesday

Today is known as #TacoTuesday, that being said my friends and I called this a backwards taco night 🌮 Mexican food is one of my favorite ethnic dishes to make and try new recipes to enjoy this.



So tonight’s dinner was a half beef and cheese enchilada and the other half was cheese enchiladas.

For the beef enchiladas you will need:

• 1 lb ground beef, cooked
• enchilada seasoning
• 1/2 cup chopped onion
• 1/2 can tomatoes and chilies 🌶 

In a medium skillet add the hamburger and cook till brown. Add in the enchilada seasoning mix, onion, diced tomatoes and chilies and allow it to cook together and sauté the veggies for about 5-10 minutes.

For the cheese enchilada mixture you will need:

• 1/2 bag Mexican shredded cheese
• Enchilada seasoning 

To make the cheese enchiladas I added cheese into a bowl and stirred in the enchilada mixture. I than set it aside to go near the beef enchilada mixture.

For both the enchiladas we used corn tortillas. Spray a 9x13 pan with cooking spray. Add the cheese and enchilada sauce mixture to a corn tortilla. Fold the tortilla and place the stuffed side down into the baking dish. Continue stuffing the enchiladas; I made 6 cheese enchiladas and 6 beef and cheese enchiladas. Bake the enchiladas in the oven for 15-30 minutes at 350 degrees.

Mexican Food is nothing without rice, right? So I made a homemade Mexican yellow rice.

For the Mexican rice you will need:

• 1 package of yellow rice
• 1 2/3 cup water
• 1 tbsp butter
• 1 tbsp of Tomatoes and green chilies 
• 1/4 cup onion
• 1/4 cup yellow corn

In a pot add the water and butter, stir in the rice mixture. Allow it cook for 10-15 minutes, the temperature of your stove might allow this to cook faster or slower. While the rice is cooking , in a medium pan sauté onion, enchilada sauce, green chilies, corn. Keep an eye on it to make sure that it doesn’t overcook. Once the rice is cooked stir it up and add the onion, tomatoes and chilies, and corn to the rice mixture and stir to combine.