- 2 lbs. Hamburger
- 1 pkg. Soft shells
- 1 can refried beans
- 1 pkg. Mozzarella cheese
- 1 can mild enchilada sauce
- 1 can tomato sauce
- salt, pepper, and onion to taste
Brown the hamburger with salt, pepper, and onion. When cooked, add refried beans while still on stove, then all the mozzarella cheese (leaving a cup to put on top of the enchiladas). If you have a little bit of shredded cheddar cheese left over in the refrigerator, you can add it in the meat mixture if you want. When the cheese has melted, mix in the two cans of sauces. If it’s not soupy enough, you might add two cans of either enchilada or tomato sauce instead of one can each.
In a 9x13 greased pan, add a little of the meat mixture in the bottom of the pan. With a soft shell in your left hand, spoon two big spoonfuls of the meat mixture in the soft shell and wrap it up. Place it in the pan and continue doing this until the pan is filled but leave enough meat mixture to cover the top of the enchiladas. Sprinkle the remaining mozzarella cheese on top and bake.