Bean and Beef Enchiladas

• 34 lb lean ground beef
• 1 cup onion, chopped
• 1 (30 ounce) can refried beans, nonfat
• 1 (4 ounce) can green chilies, diced
• 12 teaspoon cumin
• 12 teaspoon chili powder
• 12 tortillas
• 1 (20 ounce) can enchilada sauce
• 12 teaspoon garlic, chopped
• 4 ounces cheddar cheese, grated

1. Preheat oven to 375 degrees F.
2. Spray a large skillet with non-stick coating.
3. Add onion and ground meat.
4. Cook until meat is done.
5. Add next four ingredients and mix well.
6. Spray a 9x13-inch baking pan with nonstick coating.
7. Add 1/4 teaspoon garlic to enchilada sauce.
8. Pour 1/2 can of enchilada sauce in the bottom of the pan.
9. Follow one of the methods below for rolling or layering.
10. Bake for 20-25 minutes or until thoroughly heated.
11. Top with cheese and return to oven for 5 minutes.
12. LAYERED METHOD:.
13. Cut the tortillas into strips.
14. Follow this order: 1/3 of the tortilla strips, 1/2 of the bean mixture, 1/3 of tortillas, 1 can sauce, remainder of bean mixture, remainder of tortillas, remainder of sauce.
15. ROLLED METHOD:.
16. Place filling in each tortilla.
17. Roll to enclose.
18. Place seam side down on baking dish.
19. Pour remaining sauce over top.

lean ground beef, onion, beans, green chilies, cumin, chili powder, tortillas, enchilada sauce, garlic, cheddar cheese

Taken from www.food.com/recipe/bean-and-beef-enchiladas-250717 (may not work)