onomatopoopa

This is only the second recipe we have posted on our blog, but it was so delicious that we had to share it. Plus, we created it all by ourselves, so we thought Mindy would be extra impressed. It's a little something I like to call

Rotel Enchiladas.

1/2 lb ground beef
2-3 Tbsp taco seasoning
6 tortillas
1 can refried beans
1 can cream of chicken soup
1 can Rotel (sometimes sold as diced tomatoes and green chilies--see picture of can above--it's the one on top of the pyramid)
1 cup salsa
shredded cheddar cheese
sour cream (optional)
jalapenos (optional)

Preheat oven to 350 degrees. Brown ground beef, drain excess grease, and add taco seasoning to flavor. Spray cooking spray on bottom of 9 x 13 baking dish. Spread a row of refried beans on each tortilla and line up the tortillas in the baking dish. (When all was said and done, 6 fatty enchiladas fit in our baking dish.) Meanwhile, mix cream of chicken soup, salsa, and Rotel. Set aside half of this mixture for later. Layer the other half of the mixture on top of the beans. Layer meat mixture and sprinkle cheese inside the tortillas. Roll up the enchiladas and pour the remaining sauce mixture on top--spread evenly so the tortillas don't dry out. Sprinkle with cheese. Bake for 30 minutes. Garnish with sour cream and jalapenos if desired. Enjoy!

Accolades
Bart Anderson from Philadelphia says: "On a fast Sunday evening when I need to make something quick and delicious, I always turn to Rotel enchiladas."

Katie Anderson from Philadelphia says: "I served this at a dinner party, and my friends couldn't believe how fast and easy it was to make such an impressively tasty dish."