"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Enchilada's Recipe

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This recipe for Enchilada's, by , is from The Meyers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Kaipust
Added: Thursday, June 26, 2008


1 Tube Chorizo (Mexican Breakfast Sausage)
5 lbs of Hamburger
1 onion chopped
2 large cans of tomato sauce
Garlic Salt
40 flour taco shells
2 packages Williams Taco Sauce
Shredded Cheddar Cheese
40 foil aluminum sheets
Pam vegetable spray

Brown sausage, hamburger, garlic salt, and onion. Drain. Heat tomato sauce and Williams Taco Sauce and at least 1 can of water. (If you like extra saucy, use 2 cans of water).
Dip taco shells in hot oil for a few seconds to soften them. Place on paper towel to drain slightly.
Dip taco shell in sauce. (Both sides need to have sauce on it).
Spray Pam on aluminum foil sheets. Place dipped taco shell on aluminum foil sheet.
Add meat and cheese. (You can add about a teaspoon of sauce if you like). Roll.
Close Aluminum foil sheet. (You can pour a little sauce over the rolled enchilada, if preferred.)
Bake at 350 until warm (about 25 minutes).

Number Of Servings:
Number Of Servings:




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