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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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 is from The Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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