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Beef Enchiladas

* 1 1/2 pounds lean ground beef ( I normally use 93% for most of my beef recipes, although I use about 80% when making burgers)
* taco seasoning packet (or you can make your own if you prefer)
* 3 cups shredded cheddar cheese
* 1 10 oz. can red enchilada sauce (I use mild, but you can use whatever degree of spicy ness you prefer)
* 3/4 cups of water
* 8 whole wheat tortillas; the wheat have more substance to them, so they hold up a lot more than regular flour tortillas or even corn

Preheat your oven to 375F. and spray an 8×11 baking dish with nonstick cooking spray; set aside. Brown your ground beef, drain the fat, and return meat to the pan. Add about half a packet of the taco seasonings and 3/4 cups of water. Stir this mixture and turn to high heat, once it reaches a boil turn the heat down to low and let simmer for about 5 minutes.
Now we are going to start building the enchiladas! Start with one tortilla; place a good scoop of meat down the center and a good helping of cheese alongside the meat. Roll up the tortilla (lengthwise) and place in your prepared pan; with the seam side down. Continue this way until you have used up all the tortillas.
Next, open your can of enchilada sauce and pour the whole can right over all the rolled up tortillas in the pan. Top with the rest of your grated cheese and place uncovered in your preheated oven. Bake for 15-20 min or until bubbly and the edges start to get a bit crispy. Let the enchiladas sit in the pan for about 5 min before serving, this will make them easier to remove.


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