Margie's Stacked Texas Enchiladas |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Make it when you're really hungry because it's meant to be a large (Texas sized) portion of food that will please and satisfy you. Served with home-made cornbread it's the perfect meal. Everyone loves it! Recipe contributor: Shared by my oldest sister Barbara; this is one of our mother's recipes she got on a visit to Brownsville, TX in 1952 and it's a family favorite! Read more ! Ingredients:
1 1/2 lbs ground beef |
1 medium onion, finely chopped |
salt & pepper; to taste |
1 can las palmas mild enchiladas sauce (mild or hot) |
1 can hormel chili & beans |
1 can hormel tamales (cut each one into 3 pieces) |
12 corn tortillas |
1 head of lettuce |
2 tomatoes |
1 large cucumber |
1 bunch of green onions |
1 large avacado |
1 small pkg of velveta cheese; sliced 1/4 thick (use 4 slices per serving) |
cooking oil (i prefer peanut oil); enough to fry tortillas |
Directions:
1. Prepare & cut vegetables for salad.
2. Slice cheese.
3. Brown together; ground beef, onion, salt & pepper. Cook 5 - 10 minutes.
4. Drain fat from ground beef and set aside.
5. Add to pan; enchiladas sauce, chili & beans, tamales; stir together and cook 30 - 35 minutes at a good simmer in covered pan.
6. In a separate skillet heat 6 Tbsp cooking oil and dip tortillas in hot oil for 15 seconds on each side; drain on paper towels and continue until all tortillas are cooked.
7. Layer ingredients; place one tortillas on plate, place 2 pieces cheese on tortillas and a ladle of meat mixture over cheese & tortillas. Repeat for second layer.
8. Next ring the whole thing with your salad, garnish with green onions & serve. Yummy!
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