Jan 24, 2011

Enchilada Night! Yummmm!

I had been wanting Enchiladas for a very long time but always forgot to get the ingredients to make it. After looking up a few different recipes, I refused to go another day without trying to make some for the first time. Surprisingly they came out waaaaaay better than I expected. The family loved them. Friday's Enchilada night was a good night.
Here's the recipe I used. I tweaked it a bit to my liking.

1 pound ground beef
1 (1 ounce) package taco seasoning mix or burrito seasoning mix
1 (16 ounce) can refried beans
1 jar El Paso Mexican 4 cheese
1 medium onion, chopped
1 cup cooked regular long-grain white rice (optional)
12 flour tortillas (10-inch), warmed
1 1/2 cups prepared enchilada sauce
shredded Cheddar cheese

1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired,in the skillet.
2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
3. Bake for 20 minutes or until the enchiladas are hot and the cheese has melted.

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