If you didn’t use all of your meat mixture, just layer it on the top of the tortillas.
Don’t waste it!
Pour the enchilada/cheese sauce over the top.
Use it all . . . it reduces as it cooks.
Top with more grated cheese. I like to save about 1/2 cup to sprinkle over the top, when it’s just about done baking. Bake at 375 degrees for at least 45 minutes or until bubbly and golden on the top and edges. Top with additional grated cheese, and let cook just long enough to melt the cheese. If it starts getting too brown on the top, cover with foil that has been sprayed with cooking spray . . . You don’t want the cheese to stick to the foil!
If desired top with crushed corn chips or tortilla chips.
I served this with a tossed green salad & garlic bread.
I made individual Deep Dish Apple Raspberry Pies . . . for Dessert!
Recipe coming soon.
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- 1 lb lean ground beef, cooked and grease free
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (10 3/4 ounce) can of Cheddar Cheese Soup (I used Campbell’s)
- 2 cans (10 ounces each) enchilada sauce (I used Mild)
- 1 tablespoon granulated sugar & 2 tablespoon water (add to enchilada/cheese sauce)
- 1 can (4 ounces) diced green Chile peppers, drained
- 1/2 to 1 cup frozen whole kernel corn, thawed
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. ground cumin
- 2 cups shredded pepper jack cheese (10 ounces) or other favorite cheese
- 1 to 1 1/2 cups of your favorite Salsa or Picante sauce (HERDEZ SALSA is one of my favorites)
- 8 (6 1/2-inch) fajita-size flour tortillas
- fresh cilantro sprigs for garnish (optional)
- Heat oven to 375 degrees.
- (This recipe could be made without the ground beef. Substitute chicken or leave the meat out entirely!)
- Brown ground beef until done. Drain the grease very well. I like to use paper towels to squeeze out any remaining grease. Add drained and rinsed red beans, chile peppers (opt), corn, chili powder, salt and cumin. Add the salsa or picante sauce and stir well to combine.
- In medium-size bowl, stir together two cans enchilada sauce, sugar and 1 can of cheddar cheese soup. Stir 1 cup of the enchilada sauce into bean mixture. If you want this to be milder, you could use 1 can of enchilada sauce and 2 cans of cheese soup. I used Campbell’s brand.
- Spread 1/4 to 1/2 cup of the remaining enchilada sauce in 13×9-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon the hamburger mixture down the length and towards the center, on sauced side and then roll up. Place rolled tortilla in baking dish, seam side down. Repeat with remaining tortillas and meat & cheese mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese.
- Bake at 375 degrees for 45 minutes, until hot & bubbly and slightly browned along the edges. If desired, garnish with cilantro.
- Place your baking dish on top of a cookie sheet, just in case it bubbles over!