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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This dish I made up when I did not have all the right ingredients and my family was hungry for Mexican Food...It turned out so good I decided to post it. It is a little bit different than what your old stand by traditional enchi taste like but still good and can be whipped together with what you have on hand. Ingredients:
vegetable oil |
12 corn tortillas |
2 (8 ounce) packages taco seasoning |
2 lbs hamburger |
1 head lettuce |
1 yellow onion |
6 cups of graded longhorn cheese |
12 green olives |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup jalapeno, chopped |
Directions:
1. First in 3/4 cup of water, add your 2 packets of taco sauce, heat over stove till it is disolved. Set aside for later.
2. Pour your oil into your frying pan and cook your tortillias not too soft but not too hard. Put aside for later.
3. Now in a heavy skillett fry your hamburger till it is done.
4. Now chop your lettuce up and still into hamburger and fry it down halfway soft.
5. Chop your Onion and halapino up and place in skillet with hamburger, cook down.
6. Add your salt and pepper.
7. Dip your tortillias in the taco sauce and lay them in your cake pan to be rolled.
8. Place about 2 tablespoon of fryed mixture into your tortillia and roll tightly.
9. When finished top with cheese.
10. Cook for 30 mins on 350 .
11. Garnish with green olives to look like flowers piminto facing middle.
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