add to shopping list Ingredients

1 pound ground beef
1 large can red enchilada sauce ( I use Old El Paso brand)
1 1/2 cups grated cheddar cheese
1 can black or pinto beans
1 cup cubed Velveeta
1 cup chicken broth
1 package taco seasoning
8 Flour Tortillas

Preparation

Pre-heat your oven to 350 degrees. Start browning your hamburger in a pan on medium heat. Cook thoroughly and stir to break up pieces. Once cooked completely, drain fat from pan. Add taco seasoning and water (follow package directions). Heat on medium until the meat has soaked up most of the liquid. Turn off the heat at this point. Add 1/3 of the enchilada sauce and mix well.

Spray your enchilada pan with Pam. Take a small amount of sauce and meat mixture and spread in the bottom of the pan, just a light coating. Remove about ½ of the remaining mixture from the pan and put in another bowl. Now add your beans to the remaining mix in the pan. Turn heat back on medium low. Heat just for a few minutes. Now remove from heat and let sit. Take sauce in the bowl and add the chicken broth. Mix well. Set aside.

Take your tortillas and heat for about 30 seconds in the microwave to make more pliable. Grab one tortilla and spoon in the meat, sauce, and bean mixture, about 2 tablespoons full. Top with a few cubes of Velveeta. Roll up and face seam down in the pan. Continue the process with the remaining tortillas until your pan is full.

Take any remaining mixture from your pan and add to sauce in bowl. Now cover your enchiladas with the sauce. Top with grated cheddar cheese. Cover with foil and place in the oven. Cook for about 20-25 minutes or until cheese and sauce is bubbly.

Remove from heat and allow to sit for a few minutes. Serve with Spanish rice, and more beans, if you like.

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11/23/09

mhelhanee says:

your photos are making me hungry.....

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