Jennine'S Spicy Enchiladas - cooking recipe

Ingredients

1 large can La Palma's enchilada sauce
4 green jalapenos, grated
2 lb. pkg. hamburger meat
1 pkg. corn tortillas
1 large pkg. Cheddar cheese, grated
1 white onion, chopped
2 tomatoes, chopped
1 tsp. garlic salt
1 tsp. black pepper
1 can refried beans (spicy)
Pam cooking spray
Crisco oil

Preparation

Cook the meat in a large, flat pan; drain the grease.
Add your grated jalapenos, onion, garlic salt, spicy beans and black pepper.
Let simmer for 1 minute, then remove from heat.
Heat enchilada sauce.
In a flat, round pan, heat Crisco oil. Dip tortillas until soft.
Dab with paper towel to remove grease. Roll 1 tortilla, filled with meat mixture, and place a toothpick in the center to keep from falling apart.
Finish with the rest of the meat mixture and tortillas by doing the same thing, placing them into a Pam sprayed casserole dish.
Pour half of heated enchilada sauce on top, making sure to get the edges well. Sprinkle your cheese on top and place in the oven for 5 minutes. Remove from the oven and add your tomatoes.
Serve with white rice and black beans.