Trio Enchiladas

When I make Mexican food, it is usually just tacos or enchiladas, leaning more towards the enchilada as they get ooey, gooey and melty in the oven.

This recipe was my latest taken on a good 'ol enchilada.

And again, as always, I halved the recipe into two pans and stuck one in the freezer. Instant Mexican for one night to come when I'm short on time!

Trio Enchiladas (meaning bean, rice and beef...)

1 pkg. tortillas of choice

3 c. Mexican rice (store bought or homemade)

1 c. refried beans

1 lb. ground beef

1 can Rotel diced tomatoes and chilies

block cheeses of choice (I used muenster/cheddar)

Cook ground beef and drain. Mix in Mexican rice. Spread 1/4 can of Rotel on bottom on sprayed casserole dish. To assemble enchiladas, layer refried beans, 2 slices of thick cut cheese, and then meat mixture. Roll up and place seam side down in pan.

When all enchiladas are rolled up and placed in pan, pour remaining Rotel over and top with shredded cheddar cheese. Bake for 30 minutes at 375 degrees. Top with your favorites - shredded lettuce, tomato, salsa, black olives, crushed tortillas chips, etc.

This was a HUGE hit in our house, I hope it is in yours!