Green Beef Enchiladas

I must warn you I served these on my finest china. My daughters' prized possessions, the infamous Hannah Montana plates ha!!


These really are very good and goey and soggy and just perfection!!








Jacey's Green Beef Enchiladas
1 lb ground beef
1/4 green bell pepper
1/4 onion
6 burrito sized flour tortillas
1-2 cups of cheddar cheese
4 oz 2% velveeta cheese cubed
1 can of fat free cream of mushroom soup
1 can of mild green enchilada sauce

Brown your beef seasoned with chilli powder, cumin, salt, pepper, garlic and a shot of wostershier ( I will never learn how to say or spell it ). When almost browned toss in your bell pepper and onion and finish browning.

While that is cooking take your soup, enchilada sauce and velveeta and put in the microwave until the cheese is melted. Stir.

Take one tortilla and sprinkle your beef just enough to fill it but still be able to roll it and sprinkle 1 or 2 Tbs of cheddar on top. Roll up like a burrito on the ends and sides and put in your sprayed 9x13 casserole. Repeat until you have 6 enchiladas. These will be fat and more like burritos.

Then take your sauce and pour over the top of it and sprinkle with any remaining beef and top with your leftover shredded cheddar.

Bake at 350 for 20 mins or until the cheese is brown and bubbly.