-
1
In Large Skillet brown hamburger, onion, and green pepper adding salt and pepper.
-
2
In large Saucepan combine tomato sauce,puree,diced tomatoes, and crushed tomatoes.
-
3
Take 1 cup of cold water and mix dry enchilada seasoning with a fork, this will keep the seasoning from clumping together.
-
4
Add to tomato sauce Cook over medium heat, stirring frequently.
-
5
Cover in between stirring, and bring to a mild boil Drain cooked ground beef and place into a large bowl.
-
6
add 1 lb of shredded cheese to meat and mix thoroughly.
-
7
place tortilla shell flat on a plate and moisten entire tortilla with some sauce.
-
8
(use a ladel for this) Scoop 1-2 large heaping spoonfuls of meat mixture in the tortilla, and roll tightly.
-
9
scoop 2 ladels of sauce into a 9x13x2 caserole dish.
-
10
(this prevents the enchiladas from sticking to the bottom)
-
11
repeat making enchiladas and place them side by each until pan is full.
-
12
Cover enchiladas with some more sauce and 1 lb of remaining cheese on top cover with tin foil and bake at 375 degrees for 20 minutes.
-
13
Repeat process with a second Caserole dish, and also bake at 375 for 20 minutes.
-
14
You can bake both dishes at the same time.
-
15
This recipe may be cut in half for less servings.
-
16
Take out of oven and let cool for about 10 minutes then cut in to squares.
