In a large skillet brown 2 lbs of ground beef over medium high heat.

Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning. Mix together and heat thoroughly.

Preheat the oven to 350 degrees Fahrenheit. Grease a large lasagna pan.

Warm 8 large burrito style flour tortillas.

Take each tortilla and fill it with roughly 2/3 cup of the meat filling.

Then fold the tortilla like a burrito. Fold the end up over the meat.

Fold the sides over up and over the first fold.

Then roll the wrap forward until you have a perfect little burrito.

Place into the greased pan. Then pour a 15oz can of enchilada sauce over the top of the enchiladas.

Finally top with 8 oz of mild cheddar cheese.

Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.

Remove pan from the oven and serve.

Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.