Beef Enchiladas

I have no idea if this is the politically correct way to make enchiladas but they were good to me and I received only praise from half Mexican at the table. "More is more" is my philosophy when it comes to cheese in cooking and life in general, so you know these can't be bad.

Beef Enchiladas
Serves more than 4

• 1 lb ground beef or turkey
• taco seasoning package
• 1 can refried beans
• 15-20 corn tortillas
• 1 large can enchilada sauce (I used green)
• 2 cups shredded cheese (half monterey jack, half cheddar)
• green onions for garnish

Preheat oven to 350 degrees F.  Brown ground beef/turkey in a medium skillet of medium heat until no longer pink. Break into large chunks.  

Add taco seasoning and 2/3 cups water. Stir and let simmer until most of the liquid evaporates and mixture is thick and saucy. Add refried beans to the mixture and stir until well combined. Remove from heat.

Spray the inside of a large casserole dish with vegetable oil spray.- like a lot of it.  

Lightly fry corn tortillas over medium-high heat with a little bit of vegetable oil spray. 

Put meat mixture in fried corn tortillas (about 1/4 to 1/3 cup each), roll it up and pack tightly into the casserole dish seam side down.

Once the casserole dish is packed, cover with enchilada sauce (I didn't use the whole can), top with the shredded cheese.

Bake in the preheated oven for 20 minutes. Add the green onions and serve.  We served with the extra enchilada sauce, hot chunky salsa, and sour cream.