Beef Enchiladas

Some of you may know how much I love Mexican food. But for those of you who don't, let me reiterate: I LOVE Mexican food! Ok now that we got that out of the way, let's chat. I grilled some burgers the other night alongside those yummy grown up fries. Apparently I made too many burgers. 3 too many to be exact. So instead of freezing them, I crumbled them up and used them in these enchiladas. They came out so cheesy and beefy, plus I threw some pinto beans in there which made all the difference. They were moist and a perfect way to use up leftover hamburger patties. Other ways to use up leftover patties: - Freeze them - Crumble and cover with cheese and guacamole and sour cream for some meaty nachos - Crumble and use in taco soup - Crumble and use in chili - Crumble on pasta or use in meat sauce

Beef Enchiladas

2 cans enchilada sauce

3 leftover ground beef patties, or about 1 lb ground beef

1 can pinto beans

1 teaspoon garlic powder

1 teaspoon oregano

6 flour tortillas

Shredded Cheddar

Shredded Mozzarella

1 Bunch green onions

1 Preheat oven or toaster oven to 400 degrees.

2 Crumble hamburger patties, or brown raw ground beef in medium saute pan if not using leftovers

3 Once beef is browned, pour one can of enchilada sauce with the beef, add oregano, garlic powder and pinto beans. Simmer for 10 minutes.

4 Prepare a bowl with the other can of enchilada sauce. Grease a baking pan and pour enough of the sauce to cover the entire bottom of the pan.

5 Using tongs, dip the tortillas in the bowl of sauce and cover entire surface. Place on a separate plate, and put beef mixture in the center in a line, then Cheddar cheese, then some green onions. Fold and place in the baking pan, seam facing down. Continue assembling the tortillas until the pan is full. I had to turn some of mine to make them fit.

6 Cover the rolled tortillas with the rest of the enchilada sauce and sprinkle with plenty of mozzarella cheese on top.

7 Bake in the oven/toaster oven for 10 minutes until hot and bubbly.