Enchiladas
1 lb. ground beef or turkey, uncooked
1 pkg. taco-seasoning mix
3/4 C water
1 can (14-1/2 oz.) tomatoes, drained and diced
1 can (16 oz.) refried beans (*may substitute vegetarian beans)
1 can (4 oz.) chopped green chilies, drained
10 Whole wheat OR flour tortillas
4 C shredded cheddar cheese (1 lb.)
1 jar (8 oz.) red taco sauce
Cook met in a large skillet over medium heat about 5 minutes, breaking i tup with a wooden spoon until meat loses its pink color. Stir in seasoning mix and water until well blended. Add tomatoes and chilies; cook about 10 minutes until slightly thickened. Remove from heat. Let stand 5 minutes to cool.
To assemble, spread 2 tablespoons refried beans down center of each tortilla. Top with 2 tablespoons meat mixture, then a scant 1/4 cup cheese. Roll up tightly. Heat oven to 350 degrees. Place rolled up tortillas seam side down in baking dish. Top each with 1 1/2 tablespoons taco sauce. cover and bake 20 minutes. Sprinkle with 2 tablespoons cheese (really!?? I think you all know me better than that--I COVER the entire top with shredded cheese) and bake, uncovered, 10 minutes more or until cheese melts.
Makes 10 servings . **This is EXCELLENT, by the way, with my green chili rice and a crisp, cool salad.
