"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Enchiladas (from Best Recipes from the backs of Boxes, Bottles, Cans and Jars Recipe

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This recipe for Enchiladas (from Best Recipes from the backs of Boxes, Bottles, Cans and Jars, by , is from The Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Billedo
Added: Wednesday, December 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 16-ounce can tomatoes
1 6-ounce can tomato paste
1/2 cup water
1/2 cup chopped onion
1 Tbs. chili powder
1 1/4 tsps. salt
1/4 tsp. pepper
1 8-ounce package corn tortillas
Oil
2 cups (8 ounces) shredded Kraft sharp cheddar cheese

Directions:
Directions:
Brown meat; drain. Add tomatoes, tomato paste, water, onion and seasonings; simmer 10 minutes. Fry tortillas in hot oil until softened; drain. Place rounded tablespoonful of meat sauce and cheese on each tortilla; roll up tightly. Place seam side down in 11 3/4 x 7 1/2-inch baking dish; top with remaining sauce and cheese. Cover with aluminum foil; bake at 375 degrees for 25 minutes.

To make ahead: Prepare recipe as directed. Cover; refrigerate overnight. Bake at 375 degrees for 50 minutes.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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