If you own and operate a restaurant for over 30 years, you’re bound to have some great recipes, right? At least that’s what I think, and this week I turned the cooking over to Dublin’s Sheran Weible. For years, we all ate with her and hubby, Cliff, and tonight, the Jones household is going to do so again!
Ingredients and Preparation
Preheat oven to 375.
2 lbs ground beef
Large pkg shredded cheese
2 pkg burrito seasoning
Brown ground beef. Drain and add burrito seasoning with only 1/2 as much water as suggested on the package. Set aside
24 corn tortillas
Heat skillet with oil and dip each tortilla to soften. Set aside to drain.
Take each softened tortilla and place appx 1 TBS of ground beef mixture and appx 1 TBS of shredded cheese in the center.
Roll up and place in a baking dish. If you have any ground beef left, sprinkle over top of enchiladas. Sprinkle with shredded cheese if you like.
2 lb box of Velveeta
1 Can Rotel
1/2 cup Evaporated Milk
Mix together and heat in microwave until blended and smooth.
You can add jalapenos if you like.
Pour this mixture over the prepared enchiladas, cover with foil, and bake for appx 15 to 20 minutes.