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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my grandson's favorite enchilada recipe. From Sunset Favorite Recipes. I don't fry the tortillas anymore - I nuke them in the microwave for about 10 seconds. Ingredients:
1 1/2 lbs ground beef, extra lean |
1 medium onion, chopped |
1 lb refried beans |
1 teaspoon salt |
1/8 teaspoon garlic powder |
1/3 cup taco sauce |
1 cup olive, quartered |
20 ounces enchilada sauce |
vegetable oil |
12 corn tortillas |
3 cups cheddar cheese, shredded |
sour cream |
green chili salsa |
Directions:
1. In a frying pan saute ground beef and onions until meat is browned and onions are soft.
2. Stir in beans, salt, garlic powder, taco sauce, and olives; heat until bubbly.
3. Heat enchilada sauce; pour about half into an ungreased, shallow 3-quart baking dish.
4. Pour oil to a depth of about 1/4-inch in a small frying pan; heat.
5. Dip tortillas, one at a time, in hot oil to soften; drain quickly.
6. Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling.
7. Place, seam sides down, in sauce in baking dish.
8. Pour remaining enchilada sauce evenly over tortillas; cover with cheese.
9. Bake, uncovered, in a 350ºF oven for about 15 minutes or until thoroughly heated.
10. (Or cover and refrigerate for up to 1 day); if taken directly from refrigerator, increase baking time to 45 minutes).
11. Garnish with olive slices.
12. Spoon sour cream and chile sauce over each serving to taste.
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