Bundled Enchiladas

Sometimes I get a little bit tired of the only reacurring dish at our home, tacos.  Not that I am actually tired of them, I love them and have to make them at least twice a month or so, but I just get a little bit tired of them always being so typical.  Typical meat on a shell with the same old fixings.  So in total Tonya improvisation, I decided to try something a little out of my comfort zone and make these enchiladas.  Which by the way, I have never made or even read a recipe on what exactly they are made with.  So these are based on what I had on hand at home to use.  I had already defrosted 1 pound of frozen already-made taco meat (leftover from my son's party a few months ago), so I knew that they would just have to stem from there.  And when it comes to Mexican food, refried beans is a no-brainer constant for me.  I just love them in, on and with anything and especially this particular type with bits of jalapenos already in them.  The addition of the cheese was a given, but the mayonaisse, that was a total shot in the dark.  But, thankfully I am an expert with a gun, and this was just as well aimed.  The meat mixture became thick, and hearty almost like a spread.  It gave it great substance and flavor.  And the use of the canned cream of chicken, well that was a last resort.  Because I had nothing else basically to use for the tops of them to keep them moist while baking.  And what a great idea that was.  It kept them super basic, easy and from drying out.   Sometimes cheating is still winning.

1 lb. of 80/20 ground beef
1 packet of taco seasoning (I used Ortega this time)
3/4 cup of water
3 T. of mayonnaise
2 cups of shredded taco cheese (divided)
1- 16oz. can of refried beans with jalapenos
2- 10 count packages of taco sized tortilla shells
1- 10 3/4oz. can of cream of chicken soup
1 cup of sour cream
1 key lime (because I had them, or you can use 1/2 a regular lime)
chopped grape tomatoes
sliced black olives
sliced pickled jalapenos

-Preheat your oven to 375*.  Brown the ground beef in a large skillet over a medium-high heat, drain off the grease and stir in the water and the taco seasoning packet.  Bring this to a boil and stir in the mayonnaise and then stir in 1 cup of the shredded cheese.  Once it is thoroughly combined, reduce the heat and simmer.  Meanwhile, in a small saucepan on low-medium heat, warm up the refried beans (remember to constantly be stirring them).  Then over a low flame with no pan, warm up the tortillas, 1 by 1, (I know there are many other easier ways to do this, but this is just the way I've always done it) about 15-20 seconds on each side.  Now we are ready to assemble the enchiladas.  Begin by spreading about a teaspoon of the beans in a medium-sized circle in the center of the warm tortilla.  Follow with a heaping tablespoon of the meat mixture, left in a pile at the center, and then fold over the top and bottom sides then the left and right sides, creating an enclosed bundle.  Place seam sides down in the first of two greased 9"x13" baking dishes.  Follow suit with the remaining ingredients ending with about 20 bundles between the 2 pans.  Then just place about 1 large tablespoon of the cream of chicken soup on top of each bundle and sprinkle the tops of them with the remaining 1 cup of shredded cheese.  Then bake them off at 375* for 20-25 minutes or until they are heated through and the cheese is melted on the tops.  Meanwhile in a small bowl, stir together the sour cream and the lime juice, cover and refrigerate until ready to use.  Once they are done baking, plate them with a dollop of lime-infused sour cream, a spoonful of tomatoes, a sprinkling of black olives and a few jalapenos.  Serves 6 or more.  Enjoy!