Cheesy Beef Enchiladas
Ready in 1 hour 05 minutes
1 pound Lean ground meat
1 medium Onion; chopped
1 pound Velveeta cheese; divided use
1 can (12 oz) Cream of mushroom soup
1 7-oz can Chopped green chilis; undrained
3/4 can (12 oz) Evaporated milk
garlic powder; to taste
10 Flour tortillas; soft taco size
1 cup Mexican blend cheese; Grated
10 slices Jalapeno peppers; optional
Original recipe makes 8
Brown the ground meat with the onion. While the meat is browning, heat the following in a saucepan on low heat, stirring occasionally until the cheese is melted:
1/2 pound Velveeta cheese cut into small cubes
After the meat is browned, drain fat and cube the remaining Velveeta and melt with the meat mixture.
Spray a 13 x 9 inch baking dish with non-stick spray.
Put about 3 tbsp. of the meat mixture into each tortilla and roll up and place seam side down in the baking dish.
You won’t use all the tortillas – probably about 8, depending on how much meat you put in each.
Pour the sauce from the saucepan evenly over the tortillas and top with grated cheese and jalapeno slices.
Bake in 350 degree oven for about 25 minutes.