Description: A quick and easy way to make a large amount of enchiladas without the mess. Time: 45 minutes - 1 hour Difficulty: Easy Serving Size: lots? Ingredients: 1 pound ground beef 1 package shredded cheese 1 large can of enchilada sauce 1 can of tomato sauce 2 packages of flour tortillas * 1 can of refried beans (optional) * 1 jar of salsa (optional) * 1 jar of jalapenos (optional) Preparation: Preheat oven to 350 degrees F. Instructions: 1. Cook the ground beef in a pan until brown. Drain out the grease and set aside. 2. In a pot, combine the enchilada sauce and tomato sauce and cook on medium heat for 15 minutes. If you're looking for a little extra kick, add 1 jar of your favorite salsa and cook together. 3. In a lasagna pan or a casserole dish, spread a thin layer of sauce on the bottom of the pan. 4. Add a layer of flour tortillas to the pan/dish. It's a good idea to have the tortillas go up the side of the pan/dish for the first layer to act as a base and keep the additional layers in. 5. Add a layer of meat, distributing it evenly over the tortilla base. 6. Add a layer of cheese. Cheddar, monteray jack, or mexican blends work excellent. 7. Add another layer of sauce over the meat and cheese. 8. Add another layer of flour tortillas and continue building the layers using tortilla, meat, cheese, and sauce until your ingredients are gone or you've reached the top of the pan. Place dish in the oven and let cook for 25 - 30 minutes. Allow to cool, covered, for 10 - 15 minutes. Depending upon how thick you want your layers to be, you may wish to use 2lbs of ground beef and 2 packages of shredded cheese. As an optional step, you can spread a layer of refried beans on the tortillas and before adding the meat to give it more texture. Also, jalapenos can be added at each layer to suit your tastes. Cut into whatever size pieces you can devour, serve with a dollop of sour cream or a side of guacamole, and enjoy! The beauty of this recipe is that it's easy to make, a lot less messy than traditional enchiladas, and tastes even better the next day after the flavors have really had a chance to combine.