The BEST Enchiladas!

Jay and his dad have declared these the BEST Enchiladas! I love them because they are rather simple to prepare.

1 lb lean ground beef*
1/4 cup onion
1 can red kidney beans
red enchilada sauce (2x the recipe from this blog)
corn tortillas

garnishes:
sour cream
cilantro
cheese

I brown the ground beef with the onion (don't forget to drain the fat) while the red enchilada sauce is simmering. Preheat oven to 375. In a 9 x 13 baking dish, put a thin layer of red enchilada sauce on the bottom. Put a large spoonful of ground beef and large spoonful of red kidney beans into a corn tortilla. Roll it up and place it in baking dish. Repeat until all corn tortillas, ground beef, kidney beans are used up and baking dish is full. Pour red enchilada sauce over the top of the corn tortillas, covering completely. Cover with tin foil, bake for 20-30 minutes until bubbling on the sides.

Garnish with sour cream, cilantro, and/or cheese. This recipe received the title of the "BEST" even without the cheese.

Serve with Spanish rice.

*I have also used finely chopped/shredded leftover Sunday dinner roast instead of ground beef. Mmmm!