Riverway Mike Fiesta Ground Beef Enchiladas 8/21/21

Ingredients

 1 pack of small tortillas (about 12-15) cut in half corn or flour tortillas

 1 tablespoon olive oil

 1 medium onion diced

 3 finely chopped cloves of garlic

 1 ½ pound Wassi’s ground beef

 1-2 tablespoon Wassi’s Sunset Tango seasoning

 1 15oz can pinto beans rinsed and drained

 2 cups red or green enchilada sauce

 2 ½ cups of grated cheddar jack cheese

 1 15oz can of diced tomatoes drained

Method

1. Preheat the Egg to 350 degrees (indirect). Coat a baking dish with cooking spray or oil.
2. Heat the oil in a large pan or wok over medium heat. Add the onion and garlic and cook about 3 minutes then add ground beef, Sunset Tango rub; stir to combine and cook for 6-8 minutes, breaking up the meat, then add the beans to the mix. Set aside for the build.
3. The build is lasagna style layers
4. Dip tortillas in the enchilada sauce to coat and place a wet layer on bottom of the baking dish.
5. Add 1/2 of the meat mixture, sprinkle of tomatoes then add 3/4 cup of cheese on top of the meat.
6. Repeat the process with 1/3 of the wet dipped tortillas, the rest of the meat mixture, and 3/4 cup of cheese.
7. Add the final 1/3 of the dipped tortillas on top of the casserole; and sprinkle on the rest of the cheese.
8. Cover the casserole with foil and bake in Egg for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
9. Let the casserole sit for 5 minutes before cutting.

Garnish as you like with-sliced green onion, black olives, cilantro, sour cream, diced red onion, jalapeno, salsa…