I’m all about summertime shortcuts. Beef enchiladas are a regular thing in my home, but beefy enchilada melts are a new found favorite.
There’s no rolling, no baking—which means almost no waiting—a good thing when the boys come back from the pool. Seriously, if I don’t have something ready, pronto!, chips, Oreos and anything else that can be snacked on turns into a meal in under 10 minutes.
To keep that to a minimum there are always sandwich ingredients ready to go for a fast lunch break. But somehow, lunch food like turkey sandwiches doesn’t have the same appeal for dinner. So, I quickly racked my brain for how I could flip the planned enchilada dinner into something quick before the hungry eyes of the boys turned into something feral.
Enter the beefy enchilada melt. It’s literally everything I put into an enchilada, but layered between two pieces of grilled bread, then drizzled with enchilada sauce on top with some melted cheese. Is this a man-wich or what? Okay, its unisex, but Naomi ate hers with a fork and knife and declared it a “total man-wich”.
I only agree in that I shamelessly ate this in the messiest style possible, no fork to put what fell on the plate back between the bread. Nope, just my fingers to scoop it up and into my mouth—man style and with no apologies.
Get your fingers ready or grab a fork, this is going to messy. Enjoy!
Beefy Enchilada Melt
By August 12, 2014Published:
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 30 mins
I'm all about summertime shortcuts. Beef enchiladas are a regular thing in my home, but beefy enchilada melts are a new found …
- 1 lb. ground beef, cooked
- 1 1.25 oz enchilada seasoning
- 1/3 cup corn
- 1/3 cup black beans
- 1/4 cup diced green chilies (from can), well drained
- 2 tablespoon chopped green onions
- 1 large avocado, diced
- 1 cup Mexican cheese
- 1 1/2 cup enchilada sauce, divided use
- 12 slices bread
- Cook ground beef with enchilada seasoning until beef is browned and ready, about 7-10 minutes. Stir in corn, black beans, diced green chilies, green onions, avocado, and cheese and 1 1/2 cup enchilada sauce.
- Cover one side of bread with mayonnaise and place a scoop of mixture on the other side (sprinkle more cheese on if desired) place a second slice of bread on top and cover top facing side of bread with mayonnaise. Grill both sides of sandwich until golden brown.
- Place grilled sandwiches on a wire rack over a bakesheet and spread remaining enchilada sauce on top and then sprinkle with cheese. Place under broiler and cook until cheese is melted on top. Serve while hot.
- **NOTES** (1) I use mayonnaise instead of butter for all my melts as it browns more quickly and evenly, but feel free to use butter.