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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Even a beginner can do it! This was one of the first recipes my mom taught me to make. Ingredients:
1 (10 ounce) can enchilada sauce |
1 (15 ounce) can tomato sauce |
2 teaspoons chili powder |
12 small corn tortillas |
1 1/2 lbs ground beef |
1 small yellow onion, small diced |
8 ounces medium cheddar, grated |
salt & pepper |
cayenne pepper |
vegetable oil |
sour cream |
diced avocado |
chopped fresh cilantro |
salsa |
chopped tomato |
sliced black olives |
Directions:
1. Preheat oven to 325 degrees F.
2. In a small saucepan, heat enchilada sauce, tomato sauce and chili powder together over low heat.
3. In a medium skillet, fry ground beef over med. high heat until browned. Remove all but 1-2 tablespoons of fat, then add onion and cook approximately five minutes longer until onion is translucent. Season with salt, pepper and cayenne pepper to taste.
4. Heat vegetable oil (about 1/2 deep) in skillet to 350 degrees, or until it bubbles around the end of a wooden spoon. Working one by one, drop a tortilla in and let cook approximately 30 seconds, or until limp. Remove from oil & drain on paper towels, layering each tortilla between two towels.
5. (For a lower fat version, wrap tortillas in damp paper towels and microwave for one to two minutes, or until limp/pliable.
6. Pour enough sauce into the bottom of a greased 13x9 pan, to approximately 1/8 thick. Begin filling tortillas with 3 tbls. beef mixture and 2 tbls. grated cheese. Roll up, and place tortillas fold-side down, until all tortillas have been used. Pour the rest of the sauce evenly over the top of the enchildas.
7. Bake for twenty minutes, or until you see the sauce bubbling. Sprinkle the additional cheese on top, then bake for five more minutes.
8. Serve with refried beans and rice.
9. *This can be made a day or two in advance and kept in the refrigerator; can even be frozen. Baking time will need to be adjusted accordingly.
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