1 pound of ground beef (yup. There’s that pesky red meat again. I’m taking chances, but you can use ground turkey. I won’t tell anyone you don’t have balls.)
1 small onion, chopped
Half a green pepper chopped (I use the other half for the hubs eggs in the morning and that’s a post for a different day. My hubs is spoiled and he knows it.
(Also on this particular day, I added 1 cup of frozen corn. I did it that day because I felt like adding a vegetable only to find out that corn is a starch. Son of a...)
10 pack of tortillas (I use the burrito size. It holds more. Apparently so does my ass.)
Whipped cream cheese (yup. Cream cheese. Trust me.)
1 can of refried beans (go for the fat free if you want, but seriously? Who are you kidding if you’re making fucking enchiladas?)
1 can of red enchilada sauce2 cups of Mexican blend shredded cheese (it has like, some taco seasoning or some shit in it. It makes a difference)
Shit you’re gonna do:Preheat your oven to 375. Sauté your onion and green pepper for about 2 minutes. And can I just say that I have no idea what the hell they mean by translucent. Doesn’t translucent mean “see through”? I’ve never been able to cook an onion and see though it. Whoever the dumbass is that came up with that term is probably the same one who said that childbirth is “uncomfortable”. I’ll get off my soapbox now.
Spray a 9x13 pan with your non-stick spray. Warm up your torts in the microwave. I’m guessing that the reason you do this is so that they’re easier to wrap. I asked someone who worked at Taco Bell once. They had no fucking clue what I was talking about. But I think if you try to roll them while they’re room temp, they’ll crack. Someone correct me if I’m wrong. But I’m not wrong.