Beef and Bean Enchiladas

Spicy! My favorite!

These can always be tailored to the heat lovers or the not-so-much lovers!

1 lb. ground beef

1 can refried beans

Taco seasoning

1/4 med. onion chopped

6 soft taco shells

3/4 cup taco cheese

Sauce:

2 - 10 oz. cans enchilada sauce

1/2 tsp. pepper

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

1/4 tsp. chili powder

1/4 tsp. crushed red pepper - or any spicy seasoning blend you have

1/2 tsp. onion flakes

Serves: 3

Heat your oven to 350.

Pour your cans of sauce into a small sauce pan, add spice and allow to simmer on medium low. 

Brown the meat in a LARGE pan (trust me on the size). Once almost fully cooked add your chopped onion, allow to cook a little (about 1 minute). Drain 1 tsp of the beef 'juice' into the sauce and stir.

Add your taco seasoning and beans to the beef mixture. Stir until we'll mixed. Allow these to warm together. And add about 1 tbs. of the sauce to the mixture - it helps bring all The flavors together!

Taste your sauce as you go. The one I had was pretty bland so I needed all these spices, make sure you have enough flavoring. Also remember that as things cook the heat of the spices comes out, so if you think it's a little blah allow it to simmer and it may perk up after it goes in the oven.

Pour 1/2 cup of sauce on your aluminum foil covered pan. 

Add your mixture to the center of the shells. (If your shells are older, dampen a paper towel and heat the shells in the microwave with the towel covering them for 10 sec.)

Roll the shells and place them on the sauce with the crease side down. Pour the rest of the sauce over your shells, cover with your cheese and place in the oven.

Because everything is already cooked, you just need to let everything meld together and melt the cheese. Cook for 15 minutes and then broil on high for 2 minutes to give the cheese that lovely golden color - yum!

The center ones are for me! - no cheese :)

Other Options/In Case of Emergency:

For those of you without milk issues, add some of extra cheese to the beef mixture before putting it in the shells! About 1/4 cup will work.

For those with milk issues, don't worry about the cheese on top - they're delicious with out - I promise!

Don't have taco cheese? Use American, Cheddar, Monterey Jack, Pepper Jack - no worries!

No onion flakes? Chop some fresh! No fresh? Use the flakes!