Saturday, January 22, 2005

Nadine Kelley's Enchiladas

Courtesy of Patrice Warto

Meat Filling:

1 package corn tortillas
1 pound ground round
1/2 can refried beans
1/2 cup grated montery Jack cheese

Brown meat, season to taste, and let cool slightly. Add beans and cheese; set aside.


1 can chili without beans
2 cans enchillada sauce
2 to 3 teaspoons Grandma Seasoning (or more if desired)

Cover bottom of casserole with small amount of sauce. Place about 2 tablespoons of meat mixture on tortilla, roll up tortilla, and place in a casserole until all are used.

Spoon remaining sauce over each enchilla. Sprinkle 1/2 more grated monterey Jack cheese over the top of enchilladas.

Bake at 350 for 20 minutes.

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