Ingredients

The following ingredients have 8 Servings
  • 2 lbs. 93-96% lean ground beef
  • 1 medium onion (chopped)
  • 12 oz. can tomato paste
  • 1 cup water
  • 1 pkg. taco seasoning (or use Homemade Taco Seasoning)
  • 14 flour tortillas
  • 7 oz. can green chilies ( chopped, I used a 4-oz. can hot green chilies and one 4-oz. can mild green chilies)
  • 16 oz. velveeta cheese (cubed)

Instruction

  • Fry beef and onion in skillet until beef is no longer pink.
  • Drain.
  • Add tomato paste, water and taco seasoning.
  • Heat through.
  • Melt Velveeta in small saucepan on very low heat on top of stove.
  • Add diced chilies to Velveeta and stir in.
  • Place a couple of heaping tablespoonfuls of meat mixture on edge of tortillas and roll up.
  • Place in two greased 9x13” dishes seam side down.
  • Cover enchiladas with Velveeta mixture.
  • Spoon remaining meat mixture down center of enchiladas in each baking dish.
  • Bake about 20-30 minutes, covered with foil, at 350° or until bubbly.