Ground Beef Enchilada's

Ingredients:

1 lb Ground Beef
Black Beans (I freeze my own, so as much as you like; prob equiv to 1 can)
Bell Pepper (Red, Yellow, or Orange)
Small Onion
1 Large can Enchilada Sauce
Corn Tortillas -Made 16 Enchilada's
1 bag shredded Cheddar Cheese

1. Fry Ground Beef, Chopped Pepper and Onion, When cooked through turn off burner and mix in black beans (I put some onion salt in as I was Frying)

2. While your meat mixture is frying, heat a small fry pan of olive oil on Med/Low setting. When Hot begin frying your corn tortillas...just a few seconds on each side to soften.

You could probably make the meat mixture ahead of time if you want to do this during the week after work or a busy day. I started making this about 5 last night and we were ready to eat about 6:20 which works for us. The kids snack on fruit while this is baking.

3. Pour 1/2 can or less of Enchilada Sauce in Beef mixture; enough to coat and flavor



4. Begin putting meat mixture in tortillas, roll, and place in pan. The pan I use is bigger than a 9x13 because we like leftovers in our house.




5. Once all the tortillas are in the pan, cover with the rest of the enchilada sauce. Make sure all the tops have sauce on them to keep from getting to crunchy while baking.



6. Cover with cheese.




7. Put in 350 degree oven and bake until golden brown and bubbly. About 30-45 minutes. (I forgot a pic of the final product...I was hungry. He He)

**Side Tips and Variations**

1. Ever wonder what to do with that left over Pot Roast Meat...Shred it and put it in This recipe...instead of the pepper and onion just mix some salsa in with the enchilada sauce--Yummers!

2. Sometimes when I make this I will also use a small can of chicken meat too and have both, which you will need more shells. When I do this my pan is a lot fuller and the enchilada's are pushed together more.

3. If you have left over meat mixture you didn't use; freeze it and put in in Velveeta cheese w/salsa for a dip, or put it on a salad for a taco salad.