BEEF BURRITO ENCHILADAS Note: There is no measured ingredient amounts for this recipe - use your discretion. As an example, I will use approximately 2 lbs of hamburger meat. Ingredients (Step 1) 2 lbs hamburger meat (leanest possible) 1 large onion 1/2 can drained Rotel tomatoes (I always use the other half for the Spanish Rice recipe) Instructions 1. Brown this together with salt and pepper and garlic Ingredients (Step 2) x-number of flour tortillas (you make the call) oil for frying tortillas Cheddar Cheese Monterey Jack Cheese 1 can GEBHARDTS enchilada sauce Instructions 1. Heat oil in frying pan 2. Sweep tortillas thru oil enough to soften (I use a roll of paper towels to drain the tortillas). 3. Fill each tortilla with: � 1 tablespoon of GEBHARDTS Enchilada Sauce � hamburger mixture (from step 1, above) � Sprinkle with combination Cheddar and Monterey Jack Cheese (Note: Don't over-do the cheese, proceed to next step). � Roll the tortilla/ filling together and pin with toothpick. � Place fairly tightly in 9x13 inch pan. 4. Lightly drizzle the remaining enchilada sauce over the pan of burritos 5. Cover top of pan with Cheddar and Monterey Jack Cheeses 6. Bake at 350 degrees F. for approximately 40 minutes. Note: For the same taste, the enchilada sauce must be Gebhardts, but don't over-do it - one can will suffice for a 9x13 pan. Source: unknown Andrea