Enchiladas *(GOOD)*

By carvalhohm

Ingredients

• 2 (16 ounce) cans tomato sauce
• 1 1/4 cups water
• 5 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Dash of Tabasco
• 1 pound ground pork and beef
• 2 cups shredded Cheddar or Monterey Jack cheese
• 1/2 cup sliced ripe olives
• 1 dozen corn tortillas
• 2 green onions, sliced

Details

Servings 6

Preparation

Step 1

In a 10-inch skillet, combine tomato sauce, beef cubes, green chilies, seasoned salt, garlic powder and red pepper. Simmer 8 to 10 minutes over medium heat.

Meanwhile, heat oil to 375 degrees in a medium saucepan over high heat. Add heat to maintain 375 frying temperature. Soften tortillas one at a time by dipping in and out of oil quickly. Place on paper towels.

Spoon 2 to 3 tablespoons of meat mixture in center of each; roll up tightly; secure with toothpick. Using tongs; place rolls seam side down in 375 degrees oil and fry until crisp. Drain on paper towels.

Serve topped with guacamole and sour cream, if desired.