Enchiladas

• 2 lb. ground beef
• 1 large onion, chopped
• 1 pkg. frozen green peas, thawed
• 4 medium to large potatoes, peeled, diced and cooked
• 1 tsp. cumin
• 2 cans enchilada sauce
• 12 large flour tortilla shells (corn tortillas, if preferred)
• Monterey Jack cheese, grated (Cheddar, if preferred, or combined)

1. Brown ground beef and onion; drain.
2. Add thawed green peas and cooked potatoes to beef mixture.
3. Season with cumin and salt and pepper, if desired.
4. Mix well.
5. In large greased shallow casserole dish, pour small amount of enchilada sauce and spread over bottom of dish.
6. Place one tortilla shell at edge of dish; fill center of tortilla with about 2 to 3 tablespoons of beef mixture.
7. Roll tortilla, edges down.
8. Continue this method with remaining tortillas.
9. Pour enchilada sauce over enchiladas, covering as much tortilla as possible.
10. Cover with grated cheese.
11. Bake at 350u0b0 for 20 to 30 minutes, or until bubbly and hot.

ground beef, onion, frozen green peas, potatoes, cumin, enchilada sauce, flour tortilla, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781697 (may not work)