2 bags of shredded cheese
20 yellow corn tortillas
1/2 diced onion
1 minced garlic
2 big cans of Old El Paso Enchilada sauce
1 cup oil
1 pound of ground beef
1/2 cup of water
1 packet of taco seasoning
Preheat oven 350
1. In a fry pan add in the ground beef, then add in the onion and garlic cook on medium until hamburger in browned, then add in the taco seasoning and water. Cook until the water is absorbed, maybe a minute and take off heat and let cool.
2. In a fry pan add 2T. oil turn to medium/medium high and fry tortillas 10 seconds on each side, place on paper towel to drain, keep adding in oil as needed and fry until all are done. This helps with making them pliable and easy to roll. We dont wanna overcook them.
3. The meat should be cool enough now so mix it with one bag of shredded cheese.
4. Now start an assembly line.
5. Add 1 can of enchilada sauce to the bottom of the glass baking dish you plan on using. Or casserole pan.
6. Take the other can an dump it in a bowl big enough to dunk tortilla in.
7. So we are going to do this step 20 times... Take tortilla dip in sauce place on plate and fill with 1-2T. of meat/cheese filling... roll and set it in the pan seam side down. Do this step 20 times or until you run out of filling.
8. Squish them together to fit, if theres any extra sauce pour it over the top and sprinkle the other bag of cheese over the top.
9. Bake 350 for 30 minutes covered
10. Serve with a dollop of sour cream and a sprinkle of sliced olives!
20 yellow corn tortillas
1/2 diced onion
1 minced garlic
2 big cans of Old El Paso Enchilada sauce
1 cup oil
1 pound of ground beef
1/2 cup of water
1 packet of taco seasoning
Preheat oven 350
1. In a fry pan add in the ground beef, then add in the onion and garlic cook on medium until hamburger in browned, then add in the taco seasoning and water. Cook until the water is absorbed, maybe a minute and take off heat and let cool.
2. In a fry pan add 2T. oil turn to medium/medium high and fry tortillas 10 seconds on each side, place on paper towel to drain, keep adding in oil as needed and fry until all are done. This helps with making them pliable and easy to roll. We dont wanna overcook them.
3. The meat should be cool enough now so mix it with one bag of shredded cheese.
4. Now start an assembly line.
5. Add 1 can of enchilada sauce to the bottom of the glass baking dish you plan on using. Or casserole pan.
6. Take the other can an dump it in a bowl big enough to dunk tortilla in.
7. So we are going to do this step 20 times... Take tortilla dip in sauce place on plate and fill with 1-2T. of meat/cheese filling... roll and set it in the pan seam side down. Do this step 20 times or until you run out of filling.
8. Squish them together to fit, if theres any extra sauce pour it over the top and sprinkle the other bag of cheese over the top.
9. Bake 350 for 30 minutes covered
10. Serve with a dollop of sour cream and a sprinkle of sliced olives!
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