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1
Sautee onion and beef until browned.
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2
Drain.
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3
In a small pot add 24oz can of tomato puree or sauce and add all the spices.
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4
Play with it and build the sauce that taste best to you.
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5
You could also use a can of enchilada sauce but this was just as easy and the flavors were amazing!
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6
Grate some cheese about two cups, one for the mixture and one for the top.
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7
Or you can use the pre shredded kind, up to you.
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8
I prefer shredding from the block- it's much tastier and you don't need as much.
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9
Preheat oven to 350
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10
Soften about 16 corn tortillas in a hot pan, no oil needed, 10 seconds on each side , until hot and soft.
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11
Collect on a plate and cover to keep in the heat.
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12
Drain the meat and return to pan, add the can of beans and slowly mix together.
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13
Then you can just toss the cheese in, reserve some cheese for the top of the dish.
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14
Pour some enchilada sauce into a casserole dish.
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15
9x13 works well.
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16
One by one place a tortilla in the sauce and scoop some of the filling evenly down the middle.
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17
Roll it up in the sauce and place seam side down.
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18
Do this until you have no more filling left.
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19
Add more sauce as needed.
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20
I got 16 in the dish.
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21
Cover with additional sauce, cheese and green onions.
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22
Bake for 30 minutes
