Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Friday, June 29, 2012

Sour Cream Beef Enchiladas

If you don't like 
'super spicy' enchiladas,  you
might like these.
This recipe could easily be cut in half, 
but ... I like to make it this size and 
 save half for another meal.

2 pounds lean ground beef
2 pkg. taco seasoning mix (I used packets of 'reduced sodium' and 'mild flavor')
1 cup water
1 of 16. oz. can of refried beans (optional)
13 of 8-inch flour tortillas
1 of 12 fl. oz. can of evaporated milk (not condensed)
1 and 1/2 cups of sour cream (I used Daisy brand).  
2 cans cream of mushroom soup, undiluted
2-3 cups grated cheese (your choice of cheddar, Colby, or even Mozarella)

  • Brown ground beef and drain off fat.
  • Mix in taco seasoning packets.
  • Add 1 cup water to seasoned meat and simmer for about 15 minutes.
  • Add the refried beans to the seasoned meat, mix in.  Set aside for a little while. 
  • In medium-large saucepan, whisk together the canned milk, sour cream and soup.  Cook over low heat until it reaches a low boil, stirring constantly.
  • Spread 1 cup of this soup mixture in bottom of a large 'non-stick sprayed' 10x15x2" pan/glass dish.
  • Put a generous 1/3 cup of meat mixture on each tortilla and roll up. Place each roll in dish.  (I ended up with 13 tortilla rolls.)

  •  Pour remaining soup/sauce over enchilada rolls like this...

  • Cover with foil and place in 350-degree oven for about 40-50 minutes.
  • Remove from oven, and sprinkle grated cheese on top of all like this...

RETURN to oven only UNTIL cheese is melted.



          Recipe adapted from coolest Mommy's website.


  1. This recipe sounds delicious! What is the correct measurement for the evaporated milk? Thanks.

  2. I use about 1 and 1/2 cups of the evaporated milk. Hope this works out for you! Thanks for stopping by.