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We eat a lot of Mexican food at our house. This recipe combines the leftover from tacos with whatever else is left in the fridge. All ingredients listed are "guesstimates" since I just add what is leftover. You can add any ingredients your family might like best.
1/2 pound cooked ground beef
1/2 pound cooked chorizo
2 cups prepared Spanish rice
1 cup refried beans
2 cups cubed cooked potatoes
1/2 cup peas
1-2 cans enchilada sauce (preferred Old El Paso "hot" variety)
4 cups shredded cheddar cheese
12 flour tortillas
In a large skillet, stir together the previously cooked ground beef and chorizo. Add 2 tablespoons of the enchilada sauce. Cook over low heat; add the rice, beans, potatoes and peas. Mix well. Add more enchilada sauce as needed. You want the mixture to remain thick. Stir until well mixed and heated through.
Spoon 1 tablespoon of enchilada sauce onto a flour tortilla. In the center of the tortilla, spoon 3/4 cup of the meat mixture, top with 1 tablespoon cheddar cheese. Roll up tightly. Place tortillas in a greased 9x13-inch pan.
Pour remaining enchilada sauce over enchiladas. Sprinkle with cheddar cheese. Bake at 375 degrees for 20-25 minutes or until cheese is melted. Serve with lettuce, tomatoes and sour cream.