Perfectly meaty and delicious enchiladas.
- 2 pounds ground beef
- 15 oz can Hormel Chili with Beans
- 10.5 oz can Hormel Chili without Beans
- 2 tbs taco seasoning packaged or see below
- 8 oz mild cheddar cheese
- 15 oz can enchilada sauce
- 8 large flour tortillas
- chopped lettuce
- chopped tomatoes
- cheddar cheese
- sour cream
- enchilada sauce
- Taco Seasoning
- 3 tbs paprika
- 2 tbs chili powder
- 1 tbs sugar
- 1 tbs garlic powder
- 3 tsp salt
- 2 tsp onion powder
- 2 tsp black pepper
- 2 tsp cumin
- 1 tsp oregano
- 1/4 tsp chipoltle pepper ground optional
In a large skillet brown 2 lbs of ground beef over medium high heat.
Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning. Mix together and heat thoroughly.
Preheat the oven to 350 degrees Fahrenheit. Grease a large lasagna pan.
Warm 8 large burrito style flour tortillas.
Take each tortilla and fill it with roughly 2/3 cup of the meat filling.
Then fold the tortilla like a burrito. Fold the end up over the meat.
Fold the sides over up and over the first fold.
Then roll the wrap forward until you have a perfect little burrito.
Place into the greased pan. Then pour a 15oz can of enchilada sauce over the top of the enchiladas.
Finally top with 8 oz of mild cheddar cheese.
Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.
Remove pan from the oven and serve.
Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.