Monday, December 29, 2008

Grandma's Enchiladas

Large onion, chopped
2 T. flour
1 quart crushed tomatoes
18 corn tortillas
1 1/2 T. chili powder
1 lb. ground beef, browned
garlic salt to taste
shredded cheese

Sauté onion and add flour. Stir well, then add tomatoes. Add seasonings and simmer for 10-15 minutes.

Heat vegetable oil in a small skillet and dip corn tortillas to soften. Drain on paper towels.

For each tortilla, place a spoonful of beef and a small handful of cheese on one side. (If desired, sprinkle a small amount of chopped raw onion as well.) Place a spoonful of the tomato sauce inside and fold tortilla over. Place folded tortillas in a large baking pan (they can be squished together if necessary) and pour sauce over. Sprinkle lots of cheese on top and bake at 350 for 15 minutes.

Garnish with shredded lettuce, diced tomato, and sour cream as desired.

{These are also good with chicken or just cheese.}

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