Cheesy Beef Enchiladas

After not cooking anything for a few weeks, I decided to make enchiladas. Rather than the traditional enchilada sauce, I chose to make it with a fiesta cheese sauce. The final product was very good, and very filling.

Cheesy Beef Enchiladas:
1 lb ground beef
1 can Fiesta Cheese soup
1 can cream of chicken soup
1/4 cup salsa (your choice of flavor and heat)
2 green bell peppers
garlic salt
chili powder
oregano
1 cup rice
5-8 tortillas
2-4 cups of shredded cheese (a mexican blend works well)
olive oil

Preheat Oven to 350. heat some olive oil in a large skillet. Saute the bell peppers. When the peppers are close to being done, add the beef and brown it. Add the garlic salt, chili powder, and oregano. While beef is browning, cook the rice (follow the directions on the package). When the beef is browned, add the cans of soup and one can of water. Reduce heat to medium-low. Stir occasionally while the beef-cheese mixture thickens. When the rice is done and the sauce is thickened, take the tortillas and microwave them until they are soft (usually about 1 minute for 5). Pour a small amount of the sauce into a casserole dish to coat the bottom slightly. Fill each tortilla with rice and the beef-cheese sauce. Roll them all and put them in the casserole dish. If there is any sauce left, pour it over the top. Pour the shredded cheese over the top to cover the enchiladas. Cover with aluminum foil and bake for 20-30 minutes.

Serve immediately

Side dishes recommended: tossed salad with tortilla chip pieces and a salsa dressing, refried or black beans, corn