Mark's Enchiladas

Ingredients:

1 lb. lean ground beef
1 package Philly cream cheese
A few cans of enchilada sauce, just buy a bunch of them they're typically small.
Taco seasoning for beef, use whatever brand you like
Refried beans, again whatever brand you like
Mexican rice, I usually buy it since I've had no success making it.
Large soft flour tortilla shells
Taco sauce, I prefer Pace or Ortega
Sour Cream
Guacamole if you like it
Sharp cheddar and Monterey jack cheeses
Chopped lettuce, tomato, onion, black olives, and cilantro
Cholula hot sauce, the absolute tastiest hot sauce on the planet. I eat that stuff for lunch a lot at Real Chili....I hope I can find it in the store!

Directions:

Pre-heat the oven to 350, and use oven safe dinner plates, bigger the better.

Cook the ground beef with the taco seasoning and cream cheese until it's thickened. I cook the ground beef first, dump in a strainer, and rinse with hot water to remove excess grease then add it back to the pan for the seasoning part.

Brush a tortilla on both sides generously with the enchilada sauce, scoop some beef into it and roll it up. No need to fold the ends like a burrito. Just lay it on a plate, add the beef and roll it up evenly in a tube, to one side of the plate. Two or three is plenty, usually two.

Place a dollop of warmed beans beside them, and pour additional enchilada sauce over the wraps you made, I like to be fairly generous with that so it flows around the plate a bit. Not a flood though! :) Cover the wraps in the cheeses, enough to layer them pretty well, and put a bit of cheese on top of the beans as well.

Place in the oven until the cheese is melted and everything is hot.

Add a scoop of rice to the empty spot, you did leave an empty spot right? :) Let everyone add their own toppings; Taco sauce, chopped lettuce, tomato, onion, sour cream, guacamole, black olives, fresh cilantro, etc.

Serve with tortilla chips, salsa, and beer.