Leftover Enchiladas

Leftover Enchiladas

6 fajita size flour tortillas

3/4 lb. ground beef

taco seasoning, to taste

1 c. water

1/2 can bean dip

shredded Cheddar cheese

Velveeta - melted

Preheat oven to 375 degrees. Grease a 9 x 13 pan.

Brown ground beef; drain.  Add taco seasoning to your taste or use 1 packet.

Add water. Simmer until water is gone. Keep an eye on it and stir every so often so it won't stick.

Take your warmed tortillas and spread a tablespoon of bean dip on each one. Then, divide your meat so each one has about the same amount. Lay it down the center. Sprinkle a bit of shredded Cheddar on top. Roll them up and set them in the pan - seam side down.

Pour the melted Velveeta over the top of the tortillas and spread it around. Sprinkle a bit more of the shredded cheese on top. 

Cover with foil. Bake for about 35 minutes.

Serves 3.