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Mom's Enchiladas
Perfectly meaty and delicious enchiladas.
Course: Enchilada
Cuisine: TexMex
Servings: 8
Author: Mom
  • 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
  • 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
  1. In a large skillet brown 2 lbs of ground beef over medium high heat.
  2. 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.
  3. Preheat the oven to 350 degrees Fahrenheit. Grease a large lasagna pan.
  4. Warm 8 large burrito style flour tortillas.
  5. Take each tortilla and fill it with roughly 2/3 cup of the meat filling.
  6. Then fold the tortilla like a burrito. Fold the end up over the meat.
  7. Fold the sides over up and over the first fold.
  8. Then roll the wrap forward until you have a perfect little burrito.
  9. Place into the greased pan. Then pour a 15oz can of enchilada sauce over the top of the enchiladas.
  10. Finally top with 8 oz of mild cheddar cheese.
  11. Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.
  12. Remove pan from the oven and serve.
  13. Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.