 Esperanza’s Enchiladas
Makes 6 to 8 servings
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Image © Publications International, Ltd.
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Esperanza’s Enchiladas
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Ingredients
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1
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cup vegetable oil
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12
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7-inch corn tortillas, cut into 1-inch pieces
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1-1/2
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to 2 pounds ground beef
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1/3
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cup finely chopped yellow onion
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1
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can (10-1/2 ounces) enchilada sauce
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1
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can (8 ounces) tomato sauce
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1/4
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cup water
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1
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envelope (about 1 ounce) taco or enchilada seasoning mix
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2
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cups (8 ounces) shredded mild Cheddar cheese
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2
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cups (8 ounces) shredded Monterey Jack cheese
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1
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can (6 ounces) black olives, drained and chopped
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6
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green onions, finely chopped
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Sour cream (optional)
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Guacamole (optional)
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1. Preheat oven to 350°F.
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2. Heat oil in medium skillet over medium-high heat. Add enough tortilla pieces to fill, but not crowd, skillet; fry until crisp. Remove with slotted spoon; set aside to drain on paper towels. Repeat with remaining tortilla pieces.
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3. Cook and stir ground beef and onion in large skillet over medium-high heat, stirring to separate meat, until beef is browned; drain fat. Add enchilada sauce, tomato sauce, water and taco seasoning mix. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes.
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4. Combine beef mixture with 2/3 of fried tortilla pieces in large bowl; transfer to 13×9-inch baking dish. Top with remaining 1/3 of tortilla pieces, cheeses, olives and green onions. Bake about 5 to 10 minutes or until cheeses are melted. Serve with sour cream and guacamole, if desired.
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Hint
Save some time by substituting a 1-pound bag of your favorite tortilla chips for the fried tortillas. For extra zing, substitute chorizo (a spicy Mexican sausage) for the ground beef.
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© Publications International, Ltd.
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Printed
from fbnr.com
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