- one pound lean ground beef
- one cup chunky salsa
- one can (ten oz) red enchilada sauce
- eight tortillas (eight inches) (We much prefer flour, but corn is more traditional.)
- one package (eight ounces) Borden Thick Cut Shredded Four Mexican Cheese (about two cups
Preheat oven three hundred fifty °F and lightly spraying a 9×13-inch baking dish with non-stick cook spray.
In a large skillet, brown the ground beef over medium-high heat. Drain excess fat and return meat to skillet and over medium-low heat. Stir in salsa and cook until heated through. Remove from fire.
Pour about half of the enchilada sauce into the bottom of the prepared baking dish.
Reheat tortillas accorde to pack methods. Add about a quarter cup of the meat mixture to the center of each tortilla and top with about one tablespoon cheese. Roll up each tortilla tightly and place them in the dish, seam side down. Pour the rest of the enchilada sauce over it and sprinkle the rest of the cheese.
Wrap the dish tightly in aluminum foil and bake for thirty to thirty five minutes.