Beef Enchiladas

This recipes makes ten very stuffed enchiladas and easily feeds four to five people. So if you are only cooking for two and not a fan of leftovers, half the ingredients and use another night's meal. Add a side of refried beans or spanish rice for a restaurant feel.

Indgredients:

1 lb ground beef

1/2 medium onion, chopped

2 small jalopenos, deseeded and chopped

1/2 tablespoon garlic powder

1 tablespoon chili powder

1/4 teaspoon black pepper

2 dashes of cayenne peper

2 packs of McCormick Enchilada sauce

1 15oz can of tomato sauce

3 cups water

2 cups shredded cheese

10 small flour/corn tortillas (personal preference whether flour or corn)

1. In a large skillet, brown ground beef and chopped onion. While cooking add spices. Once meat has began to brown, add chopped  jalopeno.
2. In medium sauce pan, combine enchilada sauce packets, tomato sauce, and water. Bring to a boil and simmer for 5 minutes. Stir in a few spoonfulls of sauce to meat mixture,
3. In a large casserol dish, pour a thin layer of enchilada sauce to cover the bottom,
4. Take one tortilla then evenly spread a spoonfull of meat mixture in center and add layer of cheese. Carefully gently roll tortilla and place in casserol dish. (For the novice rollers, using flour tortillas will be easier but don't get discouraged!) Repeat until all enchiladas are made.
5. Pour enchilada sauce over rolled enchiladas and then top with remaining cheese.
6. Bake at 400 degrees until cheese is well melted (about 10 minutes).

For the same cost of one enchilada meal at a resturaunt, you can make a meal to feed five people!! This will definitely be a crowd pleaser!