Enchilada Texas

Ingredients

 

Enchilada Texas

Ingredients: Fajita or soft taco size Tortillas (Mission are best, they don't tear as easily) 1 large or 2 small cans Refried Beans 5 to 6 large cans of chili - no beans (I used at least 6) two pounds hamburger meat 1 small jar Pace picante sauce - mild, (unless you like it REALLY spicy)Garlic and onion to taste 2 to 4 cups cheese depending on taste (I use 4)

Procedure

 

 

Directions:

Brown the ground beef with garlic and onion. Drain and return to pan. Mix refried beans and Pace into skillet with meat and stir occasionally while simmering.

Heat chili in a pan while preparing other items.

Once the meat mixture is smooth and well blended, as well as warm all the way through, place approximately one serving spoon full of mixture in the center of the tortilla and wrap it, folding up the bottom end and wrapping the sides around. Placing a toothpick through the center to hold the tortilla in place will help with placement in the pan. Fill the bottom of a 13 x 9 baking pan with as many enchiladas as you can fit without overlapping them. It usually takes me two pans. Once they are all in the pans, divide the chili between the pans, being certain you cover all of the edges and corners. Spread the cheese over the top and place the pans in a 350 degree oven until the cheese melts and begins to bubble.

Serve alone as most people can't eat more than one, though they usually try!!!

Serving Information

• Serves:
• Fat: g
• Calories: