Beef Enchilada

By á-5188

Ingredients

• 3 lb. ground beef, lean
• 2 onions, chopped
• 2 lb. Monterey Jack cheese
• 2 lg. cans enchilada sauce
• 2 doz. corn tortillas
• 2 tbsp. garlic powder, or to taste
• 3 tbsp. chili powder, or to taste

Preparation

Step 1

Cook ground beef and onions. Add garlic powder. Grate the cheese. Drain the beef and add the chili powder, set aside.

Heat the enchilada sauce until warm. Heat 1/2 cup vegetable oil in a small fry pan, until hot. Lightly fry tortillas in the hot oil, one at a time. Next dip the tortilla in the enchilada sauce, then place the fried tortilla in a baking pan. Place 2 tablespoons of beef in the center of the tortilla. Place 1 tablespoon of grated cheese on top of the beef. Roll the tortilla with the filling.

Place the enchilada side by side, until the pan is full. After filling all the pans up, use the remaining sauce to cover the enchiladas. Top them with the remaining cheese.

Add sliced olives on top. Bake at 325 degrees until bubbling hot. Freeze the extra enchilada after preparing them, just heat as directed when ready to use.