West Of The Pecos Enchiladas Recipes

WEST OF THE PECOS ENCHILADAS

West Of The Pecos Enchiladas image

This twist on traditional enchiladas is an EXCELLENT mexican dish that is GREAT for family meals or large gatherings.

Provided by Rosemary York

Categories Meat

Time 40m

Yield 12 enchiladas, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lean ground beef
1/2 teaspoon salt
1 cup shredded longhorn cheese
1 cup chopped onion
1 can black olives, chopped
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (10 ounce) can tomato soup
2 cups water
1/2 cup oil
2 tablespoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
12 tortillas (flour or corn)
1 cup shredded longhorn cheese

Steps:

Brown ground beef in skillet, stirring until crumbly; drain.
Add 1/2 tsp salt, 1 cup cheese, onion, and olives; mix well.
Combine tomato sauce, tomato paste, and next 6 ingredients in saucepan.
Heat until mixture is simmering.
Dip tortillas in simmering tomato sauce.
Place heaping tablespoon ground beef mixture on each tortilla.
Roll tortillas to enclose filling, and place seam side down in a 9x13 inch baking pan.
Pour 1 cup tomato mixture over top.
Bake at 350 degrees F for 10 minutes.
Top with 1 cup cheese.
Bake for 5 minutes longer or until heated through.
Serve with remaining tomato sauce.

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