Tonight I made some beef enchiladas for dinner along with some Pina Colada cupcakes for dessert. Yummy!

Beef Enchiladas

1 lb Ground beef
1 Small can of sliced olives
Half a chopped tomato
1/4 Minced onion
2 Cloves minced Garlic
Season salt
Corn tortillas
Can of enchilada sauce ( I used Las Palmas brand)
Shredded cheddar and jack cheese
Corn oil for frying

Brown the ground beef and add the onion, garlic, tomatoes and season salt. Drain and then add the olives and set aside. Pour your sauce into a pie pan and have it close  by. In a shallow skillet heat a small amount of oil and fry a corn tortilla on both sides just enough to soften. Place the tortilla directly into the sauce and make sure both sides are covered. Then remove the tortilla and place in a baking pan (it helps to have the baking pan close by when transferring to avoid a huge mess). Once the tortilla is in the baking pan you fill with the meat mixture and roll up placing them in a row seam side down. Continue to do this until your baking pan is completely filled. This can be quite a process so just do what works for you. I usually fry and sauce 5 tortillas in a row before I start to fill and roll. Once all the enchiladas are snug in the pan cover with a little more sauce and then the cheese depending on how saucy and cheesy you like them. If your family loves enchiladas you can do what I do and make a double layer. Once you have covered the first layer with sauce and cheese just repeat the process placing the second layer of enchiladas on top of the first. Bake at 375 for about 20 to 25 minutes and top with shredded lettuce and sour cream.


The Pina Colada cupcakes I got from an idea from Skinny Taste you just mix a box of yellow cake mix with a large can of crushed pineapple and bake! I made a frosting of cream cheese, sugar and shredded coconut and topped each with a cherry.