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- A quick and easy main meal
Serves/Makes:16 or more Enchiladas
- 3 lbs (1.4 kg). ground beef
- 2 pkgs. dry taco seasoning
- 3/4 cup (175 ml) water
- 2 small cans refried beans
- 1 12 oz (336 grm). pkg. shredded cheese (I use Colby)
- 1 small can Nacho Cheese soup
- 1 cup (225 ml) milk
- 1 small can Enchilada sauce
- 2 pkgs. flour tortilla shells, burrito size
- sour cream
- Brown ground beef and drain.
- Sprinkle on taco seasoning and 3/4 cup (175 ml) water.
- Let simmer until water absorbs and beef is thickened.
- Add refried beans and mix well.
- Cook until completely heated, then remove from heat and cover.
- In small sauce pan, heat soup with the milk until smooth and hot.
- Heat tortilla shells in pan, one at a time until warm.
- Spoon 1/2 cup (125 ml) of beef mixture in shell, sprinkle with shredded cheese and roll, as you would a burrito.
- Place in high sided baking pans.
- After thats done, spoon cheese soup over top and top off with drizzling the Enchilada sauce over top.
- Bake in preheated oven at 350 degrees (175 C.) until slightly brown on top.
- Serve with sour cream and salsa.
- I learned how to make these from a friend a long time ago. They are fairly simple and very good. My children can't get enough of them and anyone that's tried them, seem to like them too.
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