2 pounds of browned, drained ground beet 6 corn or flour tortillas Fill tortillas with been and place in baking dish Add 2 cans of El Paso enchilada sauce Add at least one cup Monterey Jack cheese and one cup of shredded cheddar cheese
Bake at 350 until the cheese has melted Garnish with onions when ready to serve Note: Flour tortillas are okay plain But Corn tortillas have to be browned lightly before using I use a small bit of oil
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