Beef and Bean Enchiladas

I was introduced to this recipe when we lived in Taylorsville, around 1984. I was visiting teaching Rebecca Giles and she was making dinner early for her family that day. I sat at the counter and visited with her while she made a version of this recipe. We have enjoyed it for years. It turns out a little different almost every time it is made, but always good.

Beef and Bean Enchiladas
This make about 8-10 enchiladas, depending on the size of the flour tortilla.
Filling:
Brown 1 lb. ground beef (or turkey) with onion and garlic. Season with salt and pepper to taste.
Add 1 can refried beans. Plain, veg., fat free, or seasoned. Use what you like.
Stir in one 8 oz. can tomato sauce or 1/2 can chopped or diced tomatoes.
I add taco seasoning or chile powder to give it some zip. If you use seasoned tomatoes or beans,
you may not need to add extra seasoning.
Grated cheddar cheese or taco cheese blend

Sauce:
1 small can enchilada sauce, mild, red or green
1 8 0z can tomato sauce
Mix together and heat in sauce pan

Spray large dripper pan, (love that word) also known as a 9X13 glass or metal pan, with Pam
Pour in warmed sauce to just cover the bottom of the pan. Roll each flour tortilla with filling and small amt. of grated cheese. Try to use all filling evenly in the number of tortillas you are using. Place rolled up tortillas in dripper pan. Cover with the remaining sauce and sprinkle with cheese. Cover and bake at 350 for abt. 30 mins. Can be made ahead of time. Cook longer, until hot and bubbly. Yummy with Spanish Rice.
Hint: Store leftovers in the glass baking dish. If cooked in metal, transfer to a glass storage dish.