Beef Enchiladas

Ready for the oven

1.5 pound ground beef
1 medium yellow onion, diced
2 fresh tomatoes diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 cayenne pepper or your favorite (cayenne peppers from my garden)
Salt and black pepper to taste
2 tablespoon of vegetable oil
6 flour or corn tortillas
3 cups shredded cheese
Homemade salsa (see my recipe)

Heat up the vegetable oil and while occasionally stirring cook the onions until translucent, about 5 minutes. Add the garlic and cook for a minute or 2. Add ground beef and cook until brown and drain.

Stir in the cumin, tomatoes and chopped cayenne peppers cook for 2 more minutes. Taste and add salt and black pepper to taste.

Cumin, Tomato and Cayenne added

Make the enchiladas, first preheat the oven to 350 degrees and grease a large baking dish. In a skillet, heat up the oil on medium-low heat. One at a time, heat up the tortillas in the hot oil until soft. Lay each tortilla on a plate or clean cooking surface and add beef and some of the cheese. Roll the tortilla and place in greased baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas and top with remaining grated cheese. Bake for 15 minutes or until cheese is lightly browned and bubbling.I took the rest of the meat and cheese and made nachos so a quick side.

Was told best they have tasted from anywhere

Yield: 4 to 6 servings