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BEEF ENCHILADAS 1 1/2 lb. ground beef 1 c. onion, chopped 1 clove garlic, chopped 1 (8 oz.) can tomato sauce 1 (4 oz.) can green chilies, chopped and drained 2 c. shredded Monterey Jack cheese 1/2 c. black olives, chopped 1/2 tsp. Tabasco sauce 2 tsp. breadcrumbs oil, for frying 2 (10 oz.) enchilada sauce 1 doz. corn tortillas 1 c. sour cream salt to taste In medium skillet, brown meat; drain. Add onion and garlic; cook 1 minute. Stir in tomato sauce, chilies, cheese, olives and Tabasco sauce. If mixture is thin, stir in breadcrumbs to thicken. In medium skillet, heat 1/2-inch oil. With tongs, dip each tortilla in hot oil just long enough to soften. Drain. Spoon filling down center of each tortilla, roll up and place seam side down in a shallow baking dish large enough to hold enchiladas. Spoon enchilada sauce over tortil- las, cover with foil for softer enchiladas. Bake in a 350 degrees oven for 30 minutes until sauce is bubbly. Serve with sour cream and additional Tabasco sauce, if desired. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |