Blancochiladas

30m
Serves 1
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Directions

  1. 1Brown 1 pound of ground beef in a hot pan, mashing it down to get a crust on both sides.
  2. 2Add your preferred taco seasoning to the ground beef.
  3. 3Add half an onion to the pan and saute until the onions are nice and soft.
  4. 4Stir in one whole can of diced Rotel.
  5. 5Add about 8 ounces (half a 16 oz bag) of Colby Jack cheese to the hot pan and mix until somewhat melted.
  6. 6Lay out one Bajarito shell and add a generous scoop of the beef and cheese mixture.
  7. 7Roll up the Bajarito shell; it will stay if flipped upside down.
  8. 8Place the rolled shells into an aluminum pan.
  9. 9In a bowl, mix one can of cream of mushroom soup with water, filling the can 1/3 to 1/2 of the way.
  10. 10Give the soup mixture a quick whisk.
  11. 11Pour the cream of mushroom soup mixture over the top of the rolled shells in the aluminum pan.
  12. 12Top with the remaining 8 ounces of Colby Jack cheese.
  13. 13Bake in the oven at 400 degrees Fahrenheit for 30 to 35 minutes.
  14. 14For a browner and crispier top, put it on the broiler setting for 2-3 minutes or use a blow torch.
  15. 15Serve with hot sauce if desired.

Ingredients

  • 1 pound ground beef
  • taco seasoning
  • 0.5 onion
  • 1 can diced rotel
  • 8 ounces Colby Jack cheese
  • 1 Bajarito shell
  • 1 can cream of mushroom soup
  • water
  • hot sauce

Equipment

panaluminum panovenwhiskbroilerblow torch (optional)

Tips

  • Use either bag cheese or block cheese, both work well.
  • For crispier tops, use the broiler setting for 2-3 minutes or a blow torch.

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