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Recipe for Great Tasting Ground Beef Enchiladas Recipe for Great Tasting Ground Beef Enchiladas by Kazz

A short time ago I wanted to make ground beef enchiladas, but was not able to unearth a recipe making use of all the ingredients I truly wanted to have in them. I elected to take a risk and do just a little experimenting of my own. Now I am glad that I did try something different. The enchiladas came out just beautifully and very tasty. The end product was two pans full of tasty ground beef enchiladas. There are 4 really large enchiladas in both baking pans. I covered one snugly with aluminum foil and put it in the deep freeze. It'll be simple to reheat for a quick supper later on. If eight extra-large enchiladas are too much for you to make use of in a short period of time, you could very easily cut down the recipe to half.

1 1/2 pounds ground beef
1 medium sweet onion, chopped
1 package taco seasoning mix
2 teaspoons chili powder
1 teaspoon pepper
1 cup hot water
2 cups cooked rice
10 ounces of enchilada sauce
16 ounces of mild salsa
1 can condensed cream of mushroom soup
1 package softened cream cheese, 4 ounces
1 15 ounce can kidney beans, drained
4 cups sharp cheddar cheese, shredded and divided
8 10 inch tortillas
small carton sour cream, optional

In a large skillet, brown hamburger until no longer pink. Stir in the chopped onion and keep cooking until the onion is transparent. Drain well.

Stir in the package of taco seasoning, chili seasoning, pepper and water into the meat mixture. Continue cooking over low to medium heat until slightly thickened, just about 5 or 6 minutes. Reduce heat to low. Mix in cooked rice and salsa to the frying pan and cook up to the point where almost all the water is gone. Set aside.

Using a medium bowl, mix together can of soup, enchilada sauce and softened cream cheese. Blend until smooth. Put aside.

Set up 2 9x13 glass pans. There is no need to grease or use cooking spray on them.

In the middle of each tortilla wrap, place approximately 1/2 to 3/4 cup of hamburger mixture on top. If you have an excessive amount of meat mixture, merely add a bit more mixture to every tortilla. Add about two teaspoons of kidney beans as well. Sprinkle on 1/4 cup shredded cheddar cheese. Roll up tortilla and position seamed side down in a ground baking dish. It'll take 4 of these to fill each baking pan.

When all eight tortilla wraps are stuffed, rolled and put in the pans, put 1/2 of the sauce mixture along the middle of each baking pan. Spread the rest of the shredded cheese over the top of both pans. Place in 325 degree oven and bake 15 to 20 minutes, until cheese becomes melted and golden browned. Serve with some sour cream, if you wish.

This recipe gives you very large enchiladas. It may possibly sound like too much of the sauce mixture, and a large quantity of cheese, but I guarantee they turn out extremely well. I used flour tortillas only because that is all I had. I'm certain this should work just as well with corn tortillas.

For those who don't have two 9x13 glass pans, three 9x9 baking pans might do just fine. I don't recommend making use of metal pans, as the food might begin tasting like metal when they stay in the metal baking pans for some time. Absolutely do not use metal pans if you ever need to freeze one of the pans of enchiladas.

In case you don't like kidney beans, you could go with re-fried beans, chili beans, black beans or pinto beans. I believe hot chili beans would give them an additional lift. I only picked kidney beans because I really enjoy them.

If you are a lover of olives, I am positive they will be a wonderful added ingredient. Alas, I seem to be the only olive enthusiast in my own household, so they weren't an ingredient I could use. Some chopped bell pepper sprinkled over the top of the layer of cheese would increase the attractiveness of the meal. Do a bit of guesswork and add your favored ingredients as you like.

In addition, this dish is perfect for supper dished up with a green salad and bread. Enjoy your meal!

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