Ground Beef Enchiladas
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained
teaspoon dried oregano leaves
1-teaspoon salt
teaspoon pepper
Vegetable oil for frying
1 dozen corn tortillas
4 cups shredded cheddar cheese, divided
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Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch baking pan. Set aside.
- In large skillet, cook ground beef, onion and garlic together until meat is done; drain. Add olives, oregano leaves, salt and pepper; set aside
- Heat about -inch oil in another skillet and fry the tortillas over medium- high heat for a few seconds per side, just long enough to soften and stack on a plate. Set aside.
- To construct enchiladas, place about 2 tablespoons enchilada sauce onto a large plate. Take one tortilla and place on the sauce coating each side well. Spoon a twelfth of the meat mixture. Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking pan. Repeat procedure with remaining tortillas.
- Pour remaining enchilada sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
- Bake for 30 minutes or until bubbly and cheese is golden brown.
Makes 6 to 8 servings.
Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
teaspoon ground cumin
1(8-ounce) cans tomato sauce
2 cups water
1-teaspoon salt
teaspoon garlic powder
- Heat oil in large 2- quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes. Use to prepare enchiladas or any recipe calling for enchilada sauce
Makes 3 cups of sauce