- 1 pound ground beef
- 1 packet taco seasoning or homemade mix
- ½ cup corn
- ½ cup chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 + ½ cups milk
- 1 can (11 ounces) Ro-tel diced tomatoes & green chiles, drained
- 3 cups shredded sharp cheddar cheese, divided
- salt and pepper
- about 12 (6-inch) corn or flour tortillas, plus more if needed (flour ones are easier to work with)
- shredded lettuce
- sour cream
- chopped tomatoes & avocado, optional
- Cook the beef according to package directions and add the corn and onion when you add the seasoning. Cover it so it doesn’t dry out and let it cool down a little while you make the sauce.
Make the sauce:
- In a large, heavy duty saucepan melt the butter over medium-low heat and stir in the flour. Cook 3 minutes, stirring often.
- Slowly stir in the milk and bring to a simmer.
- Add the Ro-tel to a blender with a little of the milk and puree until smooth or if you have a stick blender add the Ro-tel right to the pan with the milk and puree in the pan.
- Simmer 3 – 4 minutes, stirring often.
- Turn the heat down to low and add 2 cups of the cheddar, stirring until melted. Season well with salt and pepper.
Assemble the enchiladas:
- Preheat the oven to 400 degrees F. Butter a 9×13-inch casserole or baking pan.
- Heat 3 tortillas at a time wrapped in a damp paper towel about 20 seconds in the microwave.
- Working one at a time scoop up rounded ¼ cups of the filling and place it near the end of a tortilla and spread it out like a log. Roll it up and place it seam side down in the pan.
- Repeat until all the filling is used – you can stack them on top of each other if they don’t all fit in one layer.
- Pour the cheese sauce all over them and sprinkle with the remaining cup of cheese.
- Bake 25 minutes until bubbly and lightly golden. Let them sit 5 – 10 minutes.
- Serve on a bed of lettuce with dollop of sour cream and fresh tomatoes and/or avocado.