Tuesday, May 4, 2010


1-2 lbs ground beef
some diced onion
15-20 corn tortilla shells
Enchilada sauce 28 oz (or larger)
1 can olives
grated cheddar cheese

Brown ground beef with onions. Add some cheese and enchilada sauce. Just enough to make the meat stick together slightly. Slice olives then add about 1/3 of them to the meat.
Deep fry corn tortilla shells. About 7 secs on each side. Then drain them on paper towels.
Drizzle a little enchilada sauce in the bottom of a 9x13 pan. Lay tortilla shell in sauce in pan....getting sauce on both sides of shell. Spoon a heaping tablespoon of meat mixture in center of shell. Roll shell up and place at end of pan. Continue doing this until all meat is used up. Line each enchilada up til pan is full. Pour remaining enchilada sauce over the shells evenly. Sprinkle with cheese and top with remainder olives.


Anonymous said...

Wish we were there to eat with you. I am hungry and your pictures look so yummy.

Anonymous said...

Looks wonderful! I would like to try it this week! How long do I bake it for after filling the pan?

Anonymous said...

Your enchiladas look wonderful! What temp did you have your oven on & for how long do they cook? Thanks!

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