Enchiladas Recipe
Ingredients:
1 Tbsp of shortening
3 Tbsps of flour
Water
Salt
12 corn-tortillas
1 onion (large); finely-chopped
1 lb of beef (ground)
8 ounces of tomato-sauce
2 Tbsps of chili seasoning
3/4 tsp of garlic seasoning
1 lb of Longhorn cheese; grated coarsely
Instructions:
Have shortening melted in thick skillet then add beef & cook ’til browned. Sprinkle w/ flour then mix. You add the tomato-sauce & 1 c water.
Combine 1/2 c water w/ chili seasoning ’til smooth then add into meat. Season w/ salt & garlic seasoning. Have dish cooked over mid-heat w/o cover ’til consistency is like that of a gravy.
Have it simmered w/ cover over relatively low-heat then adding water as necessary. Individually dip your tortillas into mixture using a metal-spatula.
Sprinkle cheese, onions & 1 Tbsp meat-mixture into center part of tortillas then tightly roll. Arrange in glass bake dish w/ loose-sides-down, slightly apart from each other.
Pour over rest of your gravy then sprinkle evenly w/ cheese then top w/ onions. Have it baked at three hundred fifty degrees Fahrenheit ’til cheese melts. Serve at once.
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