Easy Beef Enchiladas – Party Size - BloggerBeGood

YIELD: 8-10 servings (16-20 enchiladas; 2 per serving)

INGREDIENTS
1 lb. ground beef
1 small onion (fine diced or speared)
1 can fat-free refried beans
16 oz. shredded cheese (split in half)
16-20 flour tortillas
2 pkgs. dry enchilada sauce mix
1-2 packages instant Spanish rice
Chili powder, salt, pepper and/or garlic for seasoning (optional)
For topping: Sliced black olives (or sliced jalapenos for added spice)

IMPORTANT COOKING NOTES:

Preheat Oven To 375 Degrees Fahrenheit First!
Use a big glass casserole pan that is at least 9”X13”; Spray with non-stick oil to prevent Easy Beef Enchiladas by BloggerBeGood from sticking to the pan!

INSTRUCTIONS

1. Cook ground beef in skillet with onions; chop mixture down fine in the skillet for easy use later. Season with chili powder, salt, pepper and garlic (optional)
2. Prepare Spanish rice as directed on package.
3. Heat re-fried beans for a minute or two and leave in the bowl.
4. Open shredded cheese & a bag of tortilla shells; set half of the cheese aside for later use.
5. Prepare enchilada sauce via the instructions and pour half into casserole pan; set aside the rest.
6. Drain olives (or jalapenos); set aside.
7. Once the beef/onion mixture is cooked, drain the fat and discard.
8. Place tortillas on paper plates or clean cutting board/counter-top and start sprinkling a small amount of shredded cheese, a medium scoop of re-fried beans and a medium scoop of beef/onion mixture. You can make them 1 at a time or in 2s (I prefer sets of 2, it goes faster).
9. Once filled, roll the tortillas into enchiladas by folding the left and right sides of the shell towards each other THEN, using your thumbs, bring the lower flap of the shell over the mixture and press firmly down while sliding mixture towards you, which makes a very firm enchilada that won’t fall apart! REPEAT UNTIL PAN IS FULL!
10. Spread the Spanish rice over the top and pour the remaining sauce over the entire dish; season with chili powder if you want.
11. Sprinkle an even layer of the leftover shredded cheese and make sure to cover the entire dish; top by spreading the sliced olives (or jalapenos) evenly as well.
12. Pop the heavy dish into the oven for 30 minutes or until the sauce is boiling like crazy and the cheese is completely melted and has a slight tan.
13. ENJOY!