Monday, August 30, 2010


1 lb ground beef
1 ½ c chopped onion
1 clove garlic, minced
Cooking oil
1 T. flour
8 corn tortillas
1 c. Jack or cheddar cheese
½ c. sour cream shredded
sliced black olives
chopped green pepper
chopped green onion

Cook beef, onion & garlic in 1 T. oil until meat is crumbly & brown. Stir in flour & seasonings. Add 1 ½ c tomato sauce, mix. Simmer, uncovered abt 15 min, stir frequently

Combine remaining tomato sauce and water; heat. Heat tortillas on both sides until soft in small amt of hot oil. Dip into hot tomato sauce. Spoon an equal amt of meat mixture (abt ¼ c.) onto each tortilla; roll up. Arrange in greased shallow 2 qt casserole. Spoon remaining sauce over tortillas; sprinkle with cheese.

Bake, uncovered, in 350° oven until hot, about 20 min. before serving spoon sour cream over enchiladas and serve with desired toppings. Garnish with avocado slices, if desired. Makes 8.

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