Beef & Cheese Enchilada's

This is a great recipe for the winter months. It is easy to make and it is VERY easy to make more the one batch. Usually I like to say ... serve with something else ... but not this time ... this one can stand on it's own.

Beef & Cheese Enchilada's

3/4 Pound Ground Beef (Ground Turkey or Chicken work just as well)
2 tablespoons olive oil.
1 medium yellow onion, chopped.
1 clove garlic, crushed

1 large can enchilada sauce (24 ounces)
2 cups rice, cooked.
1 can black beans, drained and rinsed.
1/4 cup chopped cilantro
2 cups grated mild cheddar cheese
15 - 20 soft corn tortillas

Heat skillet over medium heat. Add olive oil and then saute the chopped onions and garlic for about 2 minutes, until tender. Add the ground beef and saute till browned. Remove from heat and drain the fat from the meat. Combine the ground beef, rice, black beans and cilantro. Toss mixture till combined.

Pour about half of a can of the enchilada sauce in the bottom of a 13 x 9 pan. Take 4-6 of the tortillas at a time and heat them in the microwave for about 30-45 second until they are warm and easy to roll. Start by laying out one warm tortilla, add about 2 tablespoons of the meat mixture and 1 tablespoon of the cheese and then roll up the tortilla and place in the 13 x 9 pan with the seam down. (This will hold the enchilada together.) Repeat this until the pan is filled. Pour the remainder of the enchilada sauce over the top of the enchiladas. Cover the pan with aluminum foil.

Bake at 350 degrees for 45 minutes. Serve with sour cream and hot sauce.

Enjoy ...