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  • Prep Time


  • Total Time


  • Servings



  • 1 dozen


  • 2

    lbs ground meat

  • 1

    can Las Palmas chili sauce

  • 2

    cans tomato sauce

  • 1

    can chopped olives

  • 2

    large onions chopped

  • 1

    lb sharp cheddar cheese

  • 1

    clove garlic chopped

  • ½ to 1

    tsp Oregano

  • ½

    tsp Cumin (powder or seed)

  • flower and water mixture made by combining 2 or more heaping tsp flour with ½ to 1 cup water.


Saute chopped garlic in 2 to 3 tbs of oil. Add Las Palmas sauce, stir and add flour and water mixture. Stir till smooth. Add tomato sauce, oregano, and cumin. Brown meat in skillet and season with salt and pepper. Keep sauce on simmer. Dip tortilla in sauce turn over and remove to plate. Spoon in some meat, onion, cheese and olives. Roll and pin with toothpick Place in casserole and cover with remaining sauce. Bake at 350 until heated through.


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