Seasoned hamburger rolled in flour corn tortillas and smothered in red sauce and melted cheese for a classic Mexican favorite.
3 pounds ground beef
1 green bell pepper, seeded and diced
1 onion, diced
garlic salt, to taste
ground cumin, to taste
8 ounces shredded cheddar cheese
8 ounces shredded mozzarella cheese
2 cans (15 ounce size) chili (without beans)
15 ounces water
36 corn tortillas
8 ounces Velveeta cheese, cut in cubes
1 can (10 ounce size) Ro-Tel tomatoes with green chiles
Preheat the oven to 350 degrees F.
Heat an outsized skillet over medium heat. Add the bottom beef, green bell pepper, and onion and cook, stirring, until the meat is cooked and therefore the vegetables are soft. Drain off excess fat then stir within the flavorer and cumin to taste.
Heat another skillet over medium heat and add the canned chili along side the water. Stir to combine well and warmth through. Place a tortilla within the skillet with the chili to melt . Quickly remove it with tongs and place it on a piece surface (such as a plate, chopping board , or piece of waxed paper). Place a tablespoon of the meat mixture on the tortilla. Sprinkle with a number of the shredded cheeses then roll the tortilla up. Repeat with remaining tortillas, beef, and shredded cheese. Place, seam side down, during a baking dish.
Combine the Velveeta and tomatoes during a saucepan over medium heat and cook, stirring occasionally, until the cheese is melted. Stir in any remaining hamburger mixture. Pour the white sauce over the highest of the enchiladas. Top with any remaining shredded cheese.
Place the baking dish within the oven and bake for 15-20 minutes at 350 degrees F or until heated through. Serve hot.
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