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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a completely non-authentic enchilada recipe that my mom picked out of some women's magazine 50-odd years ago, but it is delicious. I've been eating and fixing them ever since. Ingredients:
1 1/2 lbs lean ground beef |
1/2 teaspoon garlic granules |
salt & freshly ground black pepper |
2 onions, chopped |
3 (8 ounce) cans tomato sauce |
1/2 teaspoon dried oregano, lightly crushed |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin (optional) |
1/2 teaspoon dried rosemary, crushed |
12 corn tortillas |
1 lb cheddar cheese or 1 lb monterey jack cheese, shredded (or a combination) |
additional chopped onion (desirable) (optional) |
chopped black olives (desirable) (optional) |
Directions:
1. Crumble meat in skillet.
2. Add garlic, salt, and pepper to taste.
3. Partially brown, add onion and continue cooking, stirring occasionally, until onion is translucent, and set aside.
4. Combine tomato sauce, oregano, chili powder, optional cumin, rosemary, and salt and pepper to taste, simmer for 10 minutes, and adjust seasonings as necessary.
5. Let cool to lukewarm.
6. Dip each tortilla in sauce to soften slightly, letting excess drip back into pan.
7. Place a heaping tablespoon of meat mixture and an equal amount of cheese on each tortilla.
8. If desired, sprinkle with a little raw onion and chopped black olives.
9. Roll and place on a baking sheet.
10. Pour remaining sauce over enchiladas, and top with remaining cheese.
11. Bake at 350 degrees F for about 25-30 minutes or until heated through and bubbly.
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