Tommy's Enchiladas

1 lb ground beef
1 pkg taco seasoning mix (low-sodium)
1 (16 oz) can diced tomatoes
1 (16 oz) can refried beans
1 (19 oz) can enchilada sauce
1 pkg. burrito-size tortillas (10 count)
1 (8 oz) pkg grated Mexican or cheddar cheese
(optional) 1cup each diced green pepper and diced onion

Meat Mixture Brown ground beef in skillet, Drain liquids. Stir in taco
seasoning mix (per pkg directions), diced tomatoes (drained), refried
beans, and about 1/4 cup enchilada sauce. (Add optional diced
peppers/onions if desired.) Spray a large casserole dish (9x13) with
cooking spray; spread a small amount of enchilada sauce in bottom of dish.
Place an evenly divided amount of meat mixture on each tortilla, add some
shredded cheese, roll up, and place in dish (seam down). Pour remaining
enchilada sauce down center of rolled-up enchiladas (do not cover ends).
Bake at 350 degrees for about 25 minutes, or until hot and bubbly (ends of
tortillas will crisp). Sprinkle remaining shredded cheese evenly across
center of enchiladas; continue baking for about 5 minutes or until cheese
is melted.

Optional: I serve topped with chopped lettuce, salsa or additional diced
tomatoes, sour cream, and black olives.

Goes well with Mexican Rice for a side dish.


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