Diane’s Quick Enchiladas

1 lb.     Lean hamburger, browned. OR 1 lb. shredded, cooked roast beef
½ cup  Myrtle Creek Black Bean and Corn Salsa
1 tsp.   ground cumin
1 tsp.   chili powder
28 oz.  canned red enchilada sauce
1 doz.  8” or 9” flour or corn tortillas
1  large package grated Mexican cheese blend
Salt and pepper to taste

Heat the meat with ½ cup Myrtle Creek Black Bean and Corn Salsa and spices in a large frying pan. In a second frying pan, heat half of the can of enchilada sauce.

Prepare a glass 9”X13” cake pan by spraying it with Pam or other spray oil.

One at a time, coat a tortilla with heated enchilada sauce. Set into the cake pan and spoon a few Tablespoons of meat mixture into the center, lengthwise. Top with a handful of grated cheese and roll-up tightly. Arrange it end-side down at end of pan. Continue until all the tortillas are used and pan is full. If they do not all fit in the pan, you may need to put the rest into a smaller cake pan or put into a freezer storage container and freeze until another time. After the pan is full, top with the rest of the enchilada sauce, cheese and salsa.

If you have a large enough micro-wave, you can cook until the cheese is melted and bubbly. If not able to micro-wave, bake in pre-heated oven (350 degrees) till cheese is bubbly, approx. 20 minutes.