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BEST ENCHILADAS IN TEXAS




Source of Recipe


NET


List of Ingredients




ABSOULUTELY THE BEST ENCHILADAS IN TEXAS
3 lbs. ground beef
1 block of cheddar cheese ( grated)
1 block of mozzarella cheese ( grated)
1 box of Velveeta cheese
1 can ro-tel tomatoes with green chilies
1 pkg. of 36 corn tortillas
2 cans Hormel chili ( without beans)
1 medium onion ( diced )
1 medium bell pepper (diced)
seasonings: I use garlic salt, Natures seasonings, cumin



Recipe



ABSOULUTELY THE BEST ENCHILADAS IN TEXAS

1. Brown ground beef with green pepper and onion in a large skillet until done. (drain) Add seasonings (season to your taste) and stir and set aside.
2. In a large bowl, grate both cheddar and mozzarella cheese and mix together real good. (It's ok to mix together with your fingers.) Set aside.

3. In another skillet, on med. heat add 1 can of Hormel chili and dilute it with a can of water and stir to disolve chili. This will be the sauce to soften the tortillas. Place a single tortilla in until it softens. Keep a spatula under the tortilla to lift it out of the pan. Don't leave tortilla in skillet too long because it will fall apart. Take out of skillet with the spatula onto cookie sheet or bake pans.

4. Add tablespoon of meat mixture to tortilla, add grated cheese and roll. Do each individual tortilla the same way. (I usually ask how many each person wants and that is the amount I make for the 1st pan----these are so good --each person eats 4 or 5 and sometimes more.) I'll make an extra pan with equal amounts and refrigerate for supper the next night.

5. If the Hormel chili gets too watery, open up the 2nd can of Hormel chili and add to the skillet and again dilute it with a little water.

6. After all the enchiladas are filled and rolled--melt the Velveeta cheese with the Ro-tel tomatoes and green chilies (can be melted in the microwave).

7. On top of the enchiladas, add more meat mixture (if there is any left, more grated cheese) and top each enchilada with a tablespoon or more of the chili sauce & Velveeta cheese dip.

8. Place enchiladas in 350� oven for 15 to 20 minutes and you are ready to eat. Or you can put individual servings on a plate and microwave for about 2 min. note: from begining to end this takes a couple of hours to get it all done --but it is more than worth the effort when everyone raves about how good the enchiladas are.