Jennine'S Spicy Enchiladas

• 1 large can La Palma's enchilada sauce
• 4 green jalapenos, grated
• 2 lb. pkg. hamburger meat
• 1 pkg. corn tortillas
• 1 large pkg. Cheddar cheese, grated
• 1 white onion, chopped
• 2 tomatoes, chopped
• 1 tsp. garlic salt
• 1 tsp. black pepper
• 1 can refried beans (spicy)
• Pam cooking spray
• Crisco oil

1. Cook the meat in a large, flat pan; drain the grease.
2. Add your grated jalapenos, onion, garlic salt, spicy beans and black pepper.
3. Let simmer for 1 minute, then remove from heat.
4. Heat enchilada sauce.
5. In a flat, round pan, heat Crisco oil. Dip tortillas until soft.
6. Dab with paper towel to remove grease. Roll 1 tortilla, filled with meat mixture, and place a toothpick in the center to keep from falling apart.
7. Finish with the rest of the meat mixture and tortillas by doing the same thing, placing them into a Pam sprayed casserole dish.
8. Pour half of heated enchilada sauce on top, making sure to get the edges well. Sprinkle your cheese on top and place in the oven for 5 minutes. Remove from the oven and add your tomatoes.
9. Serve with white rice and black beans.

palmas enchilada sauce, green jalapenos, hamburger meat, corn tortillas, cheddar cheese, white onion, tomatoes, garlic salt, black pepper, beans, spray, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431396 (may not work)