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TEX-MEX ENCHILADAS 20 corn tortillas 1 1/2 lb. ground beef 10 oz. pkg. grated cheese tomato sauce Picante sauce small chopped onion salt and pepper to taste 1 (19 oz.) can of chili Cook the ground meat and drain. Season ground meat while cooking. Either use tomato sauce for mild enchiladas or 1/2 tomato sauce and 1/2 Picante sauce for spicier enchiladas. In hot skillet with 1/2 teaspoon shortening, place one tortilla and heat 15 seconds or until soft and turn over and cook 10 to 15 seconds more. Take out and place in 11 x 18-inch pan. Place a teaspoon of sauce on tortilla, take a small amount of meat in one side of tortilla. Sprinkle onion and cheese on top and roll tortilla. Repeat process until the desired amount of enchiladas are made. Place rolled enchiladas next to each other in pan. Heat chili and cover top of enchiladas. Sprin- kle cheese on top of chili. Place pan in heated 400 degrees oven for 7 to 10 minutes. 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. |