This is a recipe My Cowboy makes for me. It’s his own concoction, and I think it’s wonderful. Or maybe it’s so wonderful just because he makes it and I don’t have to — nah, it’s just good — and the more cheese, the better!
6 flour or 10 corn tortillas (you can use whichever type you like better, either one will work)
1/2 lb. ground beef, cooked and drained
3 cups shredded Mexican cheese blend
2 small cans (or 1 large) enchilada sauce
Pour one can of enchilada sauce in a large skillet.
On each tortilla, place a little bit of ground beef and some shredded cheese. Roll up and place seam side down in skillet on top of the sauce.
Repeat until the skillet is full. Then pour the remaining can of enchilada sauce over the top.
Sprinkle the remaining cheese over the top, cover with a lid, and simmer over low heat till heated through and the cheese is all melty.
Serve with sour cream and whatever your other favorite enchilada fixins are.