Mexican: Beef Enchiladas 06 by Recipe Cottage

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	Beef Enchiladas 06

		Beef Enchiladas Yield 4 Servings 1 1/2 lbs ground beef 1 medium yellow onion 1 tsp salt 1 tsp garlic powder 1/2 cup picante sauce 20 oz green enchilada sauce 1 tsp cumin 1 tsp oregano 1 tsp chili powder 2 tsp crushed red pepper to taste 1 tsp red cayenne pepper 1 tsp lime juice 1 tsp tequila (optional) 4 oz can diced green chilies (drained) 4 oz can diced red tomatoes (drained) 1 cup Pepper Jack cheese or 1 cup Monterey Jack cheese 2 cups mild Cheddar cheese 8 six-inch flour tortillas Preheat oven to bake 350F. Combine ground beef and chopped onions in skillet, saute until meat is brown and onion is tender. Drain and rinse. Stir in salt, garlic powder, picante sauce, cumin, oregano, chili powder, crushed red pepper, cayenne pepper, lime juice, tequila, diced green chilies, and tomatoes; heat until bubbly. In a separate pot, heat enchilada sauce; do not boil. Pour half of enchilada sauce into ungreased rectangular baking dish. Place small amount of filling on each tortilla. Lightly sprinkle small amount of Jack Cheese of your choice onto center. Place seam side down in baking dish. Pour remaining enchilada sauce over enchiladas. Cover with Cheddar Cheese. Bake uncovered at 350F for about 25 minutes. Remove from oven and serve with diced red tomatoes, black olives, shredded lettuce, sour cream, cheese on top, and salsa. This meal is great served with chips and salsa as an appetizer. Refried beans and Spanish rice are suggested side dishes. Note: Any remaining meat filling is great served with tortilla chips as dip.