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In a large skillet brown 2 lbs of ground beef over medium high heat.
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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.
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Preheat the oven to 350 degrees Fahrenheit. Grease a large lasagna pan.
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Warm 8 large burrito style flour tortillas.
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Take each tortilla and fill it with roughly 2/3 cup of the meat filling.
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Then fold the tortilla like a burrito. Fold the end up over the meat.
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Fold the sides over up and over the first fold.
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Then roll the wrap forward until you have a perfect little burrito.
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Place into the greased pan. Then pour a 15oz can of enchilada sauce over the top of the enchiladas.
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Finally top with 8 oz of mild cheddar cheese.
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Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.
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Remove pan from the oven and serve.
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Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.