Ground Beef enchiladas

• 1/2 lb Ground beef
• 1 packages corn tortillas
• 1/4 minced onion
• 1/2 head lettuce (minced)
• 1 small roman tomatos (minced)
• 1 can red enchilada sauce
• 1 packages cheese (whole 1 lb. block)

1. Preheat oven to 450AF (The baking section is for melting the cheese)
2. Begin cooking the ground beef into a pot/pan.
3. Drain the grease from the pot/pan in a small strainer.
4. Put the beef back into the same pot And set aside.
5. Warm a small skillet on Med.
6. with vegetable oil.
7. (put only about a tsp.
8. of oil)
9. Once the oil is hot put the corn tortilla into the oil and let it air until the entire tortilla is warmed up.
10. once the tortilla is warm, put it onto a small plate, laying flat against the plate.
11. Get the ground beef And put a small amount across the tip of one end of the corn tortilla.
12. Then add a small amount of cheese on top of the beef.
13. Roll the entire tortilla up.
14. (make sure it is tight enough so Nothing will fall out, but not too tight So it won't tear up.)
15. Transfer your roll to a caserole pan.
16. continue rolling your tortillas until you get the entire pan filled or you run out of beef.
17. When you get your entire pan filled, your going to put the red enchilada sauce all over the entire pan.
18. Top off with lettuce and cheese.
19. (I don't put the tomatoes until after I bake it)
20. Put in the oven and let the cheese melt.
21. Top off with tomatoes and ENJOY!

ground beef, corn tortillas, onion, head lettuce, roman, red enchilada sauce, cheese

Taken from cookpad.com/us/recipes/331923-ground-beef-enchiladas (may not work)