How To Make Campfire Enchiladas
My New Creation
I published one recipe for beef enchiladas. This is another rendition of that same recipe, but with a different flavor and just a bit more elaborate! Brown 1.5 to 2 pounds of lean ground beef. Add a chili flavored dry spice packet to the meat and stir. Add two cups of water and 2 tablespoons of flour to thicken slightly.
While the beef is simmering, dice a large onion. Grate two cups of your favorite yellow cheese or use packaged cheese for your enchiladas. Warm about twenty flour tortillas in the microwave for two minutes to make them pliable for stuffing. Add two tablespoons of the beef mixture to your tortilla, spreading it lengthwise. Sprinkle some onion and cheese on top of the beef and roll. Place in a large pyrex pan or use two smaller ones. Fill the pan and squeeze in the last few filled tortillas to make a full dish. Sprinkle any leftover beef mixture on top of your tortillas. Open a can of "Bushes Grillin' Beans", smoked flavor. (These beans are relatively new on the grocery shelf. They can be found in the baked bean section.) Sprinkle the beans on top of the enchiladas, spreading them out as best you can. Pour the juice in the can over your tortillas too. Add the remaining onion and sprinkle plenty of cheese on the top of your dish.
Bake your recipe at 350 degrees for thirty minutes. It should be sizzling hot when you remove it from the oven. Let it sit for five minutes before serving. A tossed salad is perfect with this recipe.
Total fix time is 30-45 minutes plus cooking time. Enjoy your new creation!
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