1 lb. ground beef
1 can chili beans
2 cans enchilada sauce
8 oz. can tomato sauce
1 pkg. taco seasoning
1 sm. onion, chopped
Minced jalapeno pepper (optional)
8-10 soft corn tortillas
4 oz. shredded cheddar cheese
4 oz. shredded Monterey Jack

Brown ground beef, onions, and jalapenos; drain and return to pan. Add beans, seasoning, and 8 ounce can of tomato sauce. Simmer for 10-15 minutes. Fry tortillas for a few seconds on each side to soften and prevent breaking. Dip tortillas in enchilada sauce poured into a pie tin. Place tortillas in large baking dish, spoon on filling and roll. Pour remaining sauce over rolled enchiladas. Top with cheeses and bake at 350 degrees until cheese has melted and enchiladas are heated through.