According to Scott, these are almost "restaurant-quality" enchiladas. This makes one 13x9 pan.
Enchilada Sauce:
Mix 1 small can of tomato paste with 1 packet of taco seasoning. Add enough water to get it the consistency of a thick sauce.
Filling:
1 lb. ground beef, cooked and drained
1 can refried beans
1 green bell pepper, diced
2 tsp. onion powder
1 tsp garlic powder
salt and pepper to taste
You'll also need:
Shredded cheese, about 3 C, I used monterey jack, mexican queso, and cheddar
10 flour tortillas
Mix together the beef, beans, and green pepper. Heat through. Add onion and garlic powders and salt/pepper. Spoon a little enchilada sauce on the bottom of the pan. Assemble enchiladas, using some of the beef and bean mixture, then some of the cheese. When the pan is full, top with enchilada sauce and shredded cheese. Bake at 400 for about 15 minutes, or until heated through.
