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West Of The Pecos Enchiladas

Meat.World's picture
  Lean ground beef 1 Pound
  Salt 1 Teaspoon
  Longhorn cheese 1⁄2 Pound, grated
  Chopped ripe olives 1 Can (10 oz)
  Chopped onions 1 Cup (16 tbs)
  Tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Canned tomato paste 6 Ounce (1 Can)
  Canned tomato soup 10 1⁄2 Ounce (1 Can)
  Water 2 Cup (32 tbs)
  Cooking oil 1⁄2 Cup (8 tbs)
  Chili powder 2 Tablespoon
  Garlic powder 1 Teaspoon
  Tortillas 12

Cook the ground beef, stirring frequently, until browned, then add 1/2 teaspoon salt.
Reserve 1 cup cheese.
Add the remaining cheese, olives and onions to beef mixture and mix well.
Combine the tomato sauce, tomato paste, soup, water, oil, chili powder, garlic powder and remaining salt and bring to a boil.
Simmer for several minutes.
Dip the tortillas into the sauce and place on a plate.
Place a heaping tablespoon of the beef mixture in center of each tortilla and roll.
Place filled tortillas close together in baking dish and pour 1 cup sauce over tortillas.
Bake at 350 degrees for 15 minutes or until heated through.
Sprinkle with reserved cheese and bake until cheese is melted.
Serve tortillas with remaining sauce.

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