West Of The Pecos Enchiladas
|Lean ground beef||1 Pound|
|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|
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.