Absolutely The Best Enchiladas

Zutaten

3 pounds ground beef

1 green bell pepper, 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

1 can Ro-Tel tomatoes with green chiles

Anweisungen

Preheat the oven to 350 degrees F.

Heat a large skillet over medium heat. Add the ground beef, green bell pepper, and onion and cook, stirring, until the beef is cooked and the vegetables are soft. Drain off excess fat then stir in the garlic salt and cumin to taste.

In a large bowl, combine the cheddar and mozzarella and set aside.

Heat another skillet over medium heat and add the canned chili along with the water. Stir to mix well and heat through. Place a tortilla in the skillet with the chili to soften. Quickly remove it and place it on a cookie sheet. Place a tablespoon of the beef mixture on the tortilla. Add some of the grated cheese combination and then roll the tortilla up. Repeat with remaining tortillas, beef, and shredded cheese. Place, seam side down, in a baking dish.

Combine the Velveeta and tomatoes in a saucepan until the cheese is melted. Stir to combine. Stir in any remaining ground beef/vegetable mixture. Pour over the top of the enchiladas. Top with any remaining shredded cheese.

Bake the enchiladas for 15-20 minutes at 350 degrees F. Serve hot.