Fleur de Lolly: Bacon Cheeseburger Enchiladas

I've been thinking more and more about fusion dishes. In particular, new variations of enchiladas. A few weeks ago, I made an Italian Sausage and Mozzarella version. We loved them!

So I decided since I've been craving a cheeseburger, the next experiment really should be a Bacon Cheeseburger Enchilada, right?

If this sounds intriguing to you, here's your ingredient list!

1 cup (or more) Heinz 57 Sauce, divided

4 slices thick sliced bacon, diced

1 small yellow onion, diced

1.5 lbs. ground chuck

2 t. granulated garlic

2 t. Hardin's Seasoning

2 cups thick shredded Cheddar cheese, divided

6 medium sized tortillas (I used low carb)

Garnishes: shredded lettuce, diced tomatoes, dill pickle slices, diced cooked bacon

Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with olive oil spray.

Spread 1/4 cup of the Heinz 57 Sauce evenly in the bottom of the baking dish.

In a large skillet over medium low heat, add the diced bacon and fry until crisp. Remove the cooked bacon to a paper towel lined plate to drain.

I had about 2 T. of bacon drippings in the skillet. Add the onions and cook, stirring occasionally until the onions have softened, about 4 - 5 minutes.

Next, add the ground chuck to the skillet and break the meat up with a wooden spoon or spatula and cook through. Drain the fat from the skillet.

Stir in the granulated garlic and the Hardin's Seasoning.

Lower heat to low and stir in 1/2 cup of the cheddar cheese and allow to melt. Stir in 1/2 cup of the Heinz 57 Sauce. Remove from heat.

Spread the tortillas out on a flat service and divide the filling equally between the six tortillas. Sprinkle with a little more of the cheese and roll the tortillas up around the filling placing the enchiladas into the prepared pan.

Top with the remaining 1/4 cup of Heinz 57 Sauce and the remaining shredded cheese.