"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Texas Longhorn Enchiladas (Hart Family Recipe) Recipe

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Texas Longhorn Enchiladas (Hart Family Recipe) image
Lori, Bobby and Joey Hart (2005)

 

This recipe for Texas Longhorn Enchiladas (Hart Family Recipe), by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Hart
Added: Wednesday, June 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. Longhorn ground beef
4 medium onions, chopped
4 cans (15-1/2 ounces each) drained chili beans or black beans
4 cans (10 ounces each) enchilada sauce
1 jar (16 ounces) salsa
Olive oil
28 corn or flour tortillas (8 inches)
4 cups (16 ounces) shredded cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained. (I sometimes dont add this).

Directions:
Directions:
Preheat oven to 350F.
1. Cook beef and onions over medium heat until meat is no longer pink; drain.
2. Stir in the beans, two cans of enchilada sauce and 1 cup salsa then set aside.
3. In a skillet, heat 1/4 inch of olive oil. Dip each tortilla in hot oil for 3 seconds on each side; do not get soggy, drain on paper towels.
4. Top each tortilla with about 2/3 cup beef mixture. Roll up and place fold side down in baking dishes. Drizzle with remaining enchilada sauce and salsa.
5. Sprinkle with cheese and olives.
6. Bake, uncovered, at 350F for 20-25 minutes or until sauce is bubbly.
It only takes 30 minutes to prepare if you have all ingredients on hand.

Number Of Servings:
Number Of Servings:
28
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
I buy all ingredients organic and this recipe will feed up to 28 servings. It only takes 30 minutes to prepare if you have all ingredients on hand. I like to add a healthy, fresh, tossed salad to serve with this meal. Yummy, Yummy!!!

 

 

 

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