About the Recipe
Flour (or corn) tortilla filled with savory ground beef, refried beans, cheese, and chilies baked to perfection under a blanket of sauce and more cheese. Delicious served alongside Gina's Mexican Rice. Include optional toppings to make it even better!
1 lb ground beef (or whatever ground meat you prefer)
1 medium onion, diced
Taco seasoning packet or (homemade recipe)
1 can diced green chilies (choose your heat)
2 cans 19 oz red enchilada sauce
2 cups shredded cheddar cheese
1 can refried beans or 1 cup prepared dehydrated refried beans
8 medium size flour tortillas (adjust for double wrapped)
Scallions (green onions) sliced thin
Black olives, sliced
Pico de Gallo (homemade recipe)
Brown ground beef and onion together; drain.
Add taco seasoning, chilies, 1/4 cup enchilada sauce, 1/4 cup cheese and refried beans; mix well and simmer for 5-10 minutes.
Place enough enchilada sauce in baking pan to cover bottom lightly.
Lay tortillas out on counter (this is my quick method - you can fill them however you like if you're not in a hurry). Divide the filling mixture evenly and place in the middle of each tortilla.
Add some shredded cheddar. (I say 'some' because one man's idea of enough cheddar is different from another, am I right? So add enough cheddar to make yourself and your family smile about it)
Roll each tortilla up (remember some folks prefer to have them double wrapped) and place in the pan that has the sauce.
Pour remaining enchilada sauce to cover each tortilla well. Use a fork to submerge if necessary so sauce covers enchiladas well.
Sprinkle with (yes) more cheese.
Spray one side of a piece of aluminum foil with non-stick spray and cover the pan so the cheese doesn't stick to the foil as it cooks.
Bake 350 degrees for about 30 minutes, until warmed through and cheese is nice and melted. Remove the foil the last 5-10 minutes if you want it to crisp up a bit around the edges.