Quick and Easy Beef Enchiladas

Ingredients:

• 2 lbs ground chuck
• 1 cup water
• seasoned salt
• onion powder (or 1 medium onion, finely chopped)
• garlic powder (or 4 cloves garlic, finely chopped)
• cumin
• chili powder
• paprika
• 1 can cream of mushroom soup
• fajita style flour tortillas
• 1 can enchilada sauce
• 16 oz shredded Colby jack cheese (any other cheese may be substituted)

Heat oven to 350 degrees.

Prepare 9 x 13 baking pan by spraying with a non-stick cooking spray and set aside.

Cook ground chuck in a pot on the stove until brown and strain off all grease. Return meat to pot. Add water and stir. If using onions and garlic instead of powders, peel and chop finely and add to meat. Brown with meat in pot until cooked all the way through. If using garlic and onion powders, add seasoned salt, onion powder, garlic powder, cumin, chili powder, and paprika to taste.

Many people like their Mexican food spicy. You can also add some red pepper to spice it up. There are no measurements on the spices because each individuals taste differs and they should be able to adjust these accordingly.

Mix well and bring to a hard boil. Cover with a lid and let simmer on low for 1/2 hour for all of the spices to blend together and cook into the meat. Uncover and bring temperature back up to eliminate water.

Remove from the burner and add 1 can of cream of mushroom soup and mix well.

Celia’s Mexican Cooking DVD

Fill fajita size tortillas with approximately 6 tablespoons of mixture in the center of the tortilla. Roll up tightly and place seam side down in 9 x 13 baking dish. Continue with other enchiladas placing each one tightly against the previous one. Fill the pan and then pour the enchilada sauce evenly over the enchiladas.

Add shredded cheese on top. Cover pan with aluminum foil and bake in preheated oven for 1/2 hour. Remove aluminum foil and let stand for 15 minutes before serving.

Garnishments of your choice may be added as picante sauce, sour cream, sautéed mushrooms, lettuce, tomatoes, black olives, guacamole and sour cream.