Wednesday, 27 February 2013

Individual Beef & Cheese Enchilada Wraps

Sometimes you just need something in the freezer that only takes a couple of minutes and is tasty and filling. 

These are a great solution to a busy family's schedule - many of us are juggling sports, school, art classes, work, and the million other things that come with being a parent. If your family is 1 or 2, this makes cooking for yourself or 2 a little easier.

Individual Beef and Cheese Enchilada Wraps

1 lb Ground Beef
1 can (398 ml) Refried Beans
3 cups Monterey Jack Cheese (shredded)
3 cups Cheddar Cheese (shredded)
1/2 package (125 g or 4 oz) Plain Cream Cheese
2 cups Salsa
1 Onion, diced
2 tsp Cumin
1 package Taco Seasoning (for homemade seasoning use 1/4 cup taco spice mix and 1 Tbsp flour)
8-10 Soft Tortilla Shells

Brown ground beef and break into fine chunks. Add onions and cook until they are transparent. Add taco seasoning (and flour) and cook for 2 minutes. Add refried beans.

In a separate bowl, combine the shredded cheeses and the cream cheese along with the cumin and salsa. Mix well.

Add cheese mixture to the warm meat mixture. Mix well and let the cheese melt a bit.

Place a large spoonful of filling into each tortilla shell and roll.

Freeze them on a cookie sheet in a single layer.

Once they are frozen, wrap each one in plastic wrap and put into a labelled freezer bag.

Ooey gooey cheesy goodness. 

Warm in the microwave for 2-3 minutes or bake on a cookie sheet at 350 F for 20 minutes. Top with salsa, guacamole and sour cream. 

I started making them wrapped like a burrito so they could be eaten individually instead of as a family dish to replace the lovely frozen Chimichangas in my freezer.  The big and little kids in my house LOVE these and they freeze really well.

Now the big people in my household can't say "there's nothing to eat" any more, all they have to do it open the freezer, unwrap an Enchilada and microwave it! 



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