Beef & Hot Sausage Enchiladas
I wasn’t going to post this recipe for Beef & Hot Sausage Enchiladas because there’s already a recipe for CHORIZO & PINTO BEANS ENCHILADAS but then I realized I need to build my archives again. If there’s a chicken version then it surely needs a beef version. With hot sausage too in the filling because when your in-laws give you loads of hot sausage packs you’ll have to cook them. Not just for breakfast or into spaghetti sauce but with other recipes you could think of as well. Beef & Hot Sausage Enchiladas it is.
Ingredients
Method
- In a bowl, combine salsa and sour cream. Set aside.
- Brown the ground beef and hot sausage together. Discard the grease. Stir and season with taco seasoning and squeeze of half of lemon.
- Put some of the sour cream and salsa mixture in the bottom of a casserole/dish pan.
- Preheat the oven to 355° Assemble the enchiladas. Beef & hot sausage filling, sour cream & salsa mixture, and shredded cheese. Roll it up tightly then place into the pan. Repeat until you’ve wrapped all the enchiladas. (Make sure to save some of the salsa mixture and cheese). Spread the remaining salsa mixture and shredded cheese on top. Bake it in to oven for about 15-20 minutes.
Enchiladas are always so filling therefore I don’t even serve it with any side dishes like Spanish rice or the usual refried beans, shredded lettuce, and avocado slices/guacamole. Although I’ve done the latter once in a while. Of course, you can have side dishes if you want.
Dinner was served and devoured. Enough leftovers for Scott and Caine’s work lunch the next day.
