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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Easy Enchilada Hot Dish Recipe

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This recipe for Easy Enchilada Hot Dish is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. ground beef
1 (1.25 oz.) pk. Ortega Taco Seasoning
3/4 C Water
1 (16 oz.) can Old El Paso Refried Beans
1 (16 oz.) can Mild Pace Picante sauce (you may use hot or mild if you prefer a hotter flavor)
2 (8 oz.) Kraft Colby Monterey Jack, shredded cheese
1 pkg. of 8-to 6 inch soft taco shells
Directions:
Directions:
Preheat oven to 350º. In a medium nonstick skillet, over medium-high heat, fry ground beef until browned. Drain off grease. Add taco seasoning and water; cook over medium-high heat until thickened, stirring frequently. Turn off heat, set aside. Add beans to ground beef mixture. Mix well. Let mixture set and cool for 10 minutes. While ground beef mixture is cooling, take a 9x13 inch non-stick baking pan. When ground beef mixture has cooled, take 1 (8 oz.) package of Colby and Monterey Jack shredded cheese. Stir into the ground beef mixture. Take 1 soft taco shell at a time and spoon in 1/2 cup of ground beef mixture evenly across the shell. Roll the taco shell and place it seam side down in the pan. Place 5 enchiladas horizontally and 3 vertically. When you have all of the enchiladas in the pan, measure out the remainder of the picante sauce and spread over the top of the enchiladas. Get some down along the sides of the pan and the enchiladas. Cover the pan with tin foil and bake for 35 minutes. Remove into foil, spread the second package of Colby and Monterey Jack over the top of the enchiladas. Leave uncovered and bake for another 10 minutes until cheese is melted. Let cool and serve.

 

 

 

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