Enchiladas
  • 1 ˝lb. Ground Beef  
  • 1 packet of taco seasoning (Schilling is just one brand you can find at your store)
  • 2doz. uncooked white corn Tortilla shells
  • 1 to 1-1/2 cups oil for frying  
  • 1 19oz. can of Enchilada sauce (Red or Green. Try one of each)
  • 2 ˝ lbs. of  Cheese (Cheddar or Colby)
  • 1 Lg. Onion
  • 1 can of Olives
     
        
Step 1: Brown beef, drain off fat. (To get a head start before heading off to  work add beef to crock pot set on low then head off to work. Meat will  cook in 6 to 8 hours, drain fat then go to step 2)

Step 2: Stir in  3/4 cup of water to beef and add taco seasoning. Bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally. (As this simmers start step 3)

Step 3: Add the oil to a large frying pan and heat oil on med high (Warning do not leave oil unattended, if oil starts smoking turn down heat. Never let water fall into hot oil) fry Tortilla shells for a few seconds on each side until soft. remove from oil and set on plate to drain and cool. (After all shells are cooked remove pan from burner to cool.)

Step 4: On a plate or cutting board lay one cooked Tortilla shell flat. Spoon on the meat and spread flat to the lower part of the Tortilla shell, sprinkle on some cheese on the Tortilla shell. Roll  Tortilla shell up, and put into pan in rows. Repeat this until all shells and meat are used. (If you are making a green  and Red  Enchiladas. Use a different  pan for each) 

Step 5: Pour enchilada sauce over rolled enchiladas, sprinkle onions and olives on top of sauce. Cover the top of the enchiladas with cheese. Cook in a preheated oven at 375 for 30 to 45 minutes

 

 

 



 Step 5

Step 3

Step 4







 

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