Enchiladas de carne picada

Ingredientes

• 2 pounds ground beef
• 1 onion, (diced)
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 15 ounce can refried beans
• 4 ounce can diced jalapenos
• (2) 15 ounce cans red enchilada sauce
• 16 ounce Boars’ Head bold 3 pepper colby jack cheese, (or your favorite cheese)
• 2.25 ounce can sliced black olives
• 20 flour tortillas, (6-8 inch size)

Preparación

1. 1

   Preheat the oven to 350 degrees (F) and spray a 9x13 baking dish with non-stick cooking spray. Set aside.

2. 2

   In a large skillet over medium-high heat, cook ground beef and onions until beef is no longer pink and onions are tender. Drain and return to the pan.

3. 3

   Add refried beans, diced jalapenos, and all the seasonings to the meat mixture. Stir to combine.

4. 4

   Pour one can of enchilada sauce into the beef mixture, stir to combine and cook over medium heat until heated through.

5. 5

   Open the other enchilada sauce and pour a little sauce in the bottom of the prepared baking dish. Pour the remainder in a bowl.

6. 6

   Dip a tortilla into the sauce, place in the baking dish, add meat mixture to the center of the tortilla, cover with cheese and sliced olives. Roll up and place at the end of the baking dish. Repeat the process until the baking dish is full. Add another layer on top until all of the meat mixture is used.

7. 7

   Pour any remaining sauce over the enchiladas, add additional shredded cheese, sliced black olives, and cover with aluminum foil.

8. 8

   Bake for 35-40 minutes, or until heated through and the cheese is melty and bubbly.

9. 9

   Remove foil and bake for 5-10 additional minutes.

10. 10

    Serve hot with your favorite Mexican side dishes.