Corpus Christi, Texas

I thought this was alright but my family didn't care for it. I'm not sure why not.

This turned out rather well. I used 3T of dried minced onion, added some salt and pepper and a clove of minced garlic with the meat and onion during browning. I used store brand sauce and it was a 20 oz jar so I used 1 1/2 jars. I made about 12 oz of pasta and that seemed to be enough. I didn't measure to see if it was 5 cups or not. I doubled the cheese and baked this for 40 minutes. This didn't get raves like a homemade sauce would have and wasn't fancy but it was good. This made a 9x13 pan.

These turned out really good. I used Campbell's Fiesta nacho cheese soup since it's what I had and skipped the salsa. I chopped up a roasted frozen Hatch chile pepper for this as I didn't have canned. I also used corn tortillas because to me that is traditional for enchiladas. I wasn't paying close attention so I mixed the chiles and powder into the soup too rather than just the filling. It worked great that way and next time I will do it that way again. This was good but needed a lot more sauce and could have used double. I got 10 enchiladas from this. Thanks, I'll make this again, it was fast and easy. We topped it with a little sour cream and it was even better.