Ground Beef Enchiladas
Ground Beef Enchiladas
1 tbsp shortening
1 lb ground beef
3 Tbsp flour
1 (8 oz) can tomato sauce
Water
2 tbsp chili powder
Salt, to taste
3/4 tsp garlic powder
12 corn tortillas
1 lb longhorn cheese, coarsely grated
1 large onion, finely chopped
Melt shortening in heavy skillet
Add the ground meat & brown
Sprinkle meat with flour; mix in skillet
Add tomato sauce & 1 cup water
Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture
Add salt to taste & garlic powder
Cook over medium heat, uncovered, until it is of gravy consistency
Cover & simmer over very low heat
Add more water if the chili gravy becomes too thick
Dip tortillas one at a time in the hot chili gravy with a wide metal spatula
The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier
Soaking too long will cause the tortillas to fall apart
Place a good sprinkling of grated cheese & minced onion & about a tbsp of the meat mixture to one side of the center of the tortilla
Roll tortilla tightly around the filling & place loose side down in a glass casserole baking dish
For best results place the enchiladas in a row with sides touching
When all enchiladas have been formed, pour the remaining hot chili gravy over all, & sprinkle generously with grated cheese, & top with chopped onion
Bake at 350 deg F until the cheese is melted
Serve immediately
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