Enchiladas - cooking recipe

Ingredients

1 lb. ground beef
1 (8 oz.) can tomato sauce
3/4 c. chopped onion
3/4 c. chopped green pepper
1/2 c. chopped tomato
1 (8 oz.) can kidney beans, drained and smashed with fork
1/2 lb. Velveeta Mexican cheese
8 (6-inch) flour tortillas
oil

Preparation

Brown meat; drain.
Add tomato sauce and 1/2 cup peppers and 1/2 cup onions.
Cook over medium heat 5 minutes.
Add beans and 1/4 pound cheese; continue cooking until cheese is melted.\tDip tortillas in hot oil (a few drops of oil for each in a skillet warming on both sides).
Fill each tortilla with approximately 1/4 cup meat mixture; roll up.\tPlease seam side down in 12 x 8 baking dish.
Top with remaining meat mixture.
Cover and bake at 350\u00b0 for 20 minutes.
Top with remaining cheese and continue baking uncovered 5 minutes.
Top with remaining onions, peppers and tomatoes. Can be served with sour cream and lettuce.
We also have Spanish rice on the side.