Beef Enchiladas

These are the best enchiladas I've ever made. The secert is to use corn tortillas. I've also found I can make my own enchilada sauce fairly easy and cheeper then buying. I usually make a big batch of the sauce and then freeze the rest for a later time.

Ingredients:

1 lb. Ground Beef
2 (10 oz.) cans Enchilada Sauce (Old El Paso - Mild)
2 cups Shredded Cheese
1 (12-ct.) pkg. Corn Tortillas (El Milagros are my favorite)

Directions:

Heat oven to 375. Lightly grease 13x9 glass baking dish. Brown ground beef over medium/high heat, stirring occasionally, until cooked thoroughly. Drain. Stir in 3/4 cup of Enchilada sauce, and 1 cup of cheese. Warm until cheese is melted and bubbly.

In another skillet or griddle over medium/high heat. Heat 1 corn tortilla at a time for 20 to 30 seconds per side until hot. Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish.

Poor remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake 15-20 minutes or until hot.