Baked Enchiladas

an adapted recipe by Gord Latta

  • 1 lb (+/-) ground beef (or beef and pork mixed half and half)
  • 1/2 green pepper, diced
  • 1 package Burrito Mix
  • 1 cup beef broth
  • 3 cups Cheddar or Monterey cheese, shredded
  • 8 flour tortillas
  • 2 cloves garlic, minced
  • 1/4 cup Salsa (your choice)

Preheat oven to 390. Brown ground beef in large pan (drain off fat if lots), add garlic, seasoning mix, and broth stir frequently and let simmer. After 5 minutes the sauce should have thickened slightly and turn off heat. Heat tortillas in microwave for 30 seconds, this makes them easier to roll. Prepare a baking dish or a lined cookie pan is better. Take a tortilla and put a spoonful of mixture on it, sprinkle lightly with green pepper, green onion, salsa and cheese. Roll into cylinder and place on pan flap side down. Repeat with remaining tortillas. Spoon the extra sauce over top of enchiladas and add on top all the extra green onion, green pepper and cheese.

Place in oven and bake for 20 minutes or until edges are brown and crispy. Remove and let cool slightly. Serve with salsa and sour cream.