"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Enchiladas Recipe

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This recipe for Beef Enchiladas, by , is from Gathering Stones Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Baxley


-1 lb ground beef
-2 small cans or 1 large can of enchilada sauce (I use Old El Paso)
-1 packet of taco or enchilada seasoning
-8-10 tortillas
-8oz bag of shredded cheese (any mexican/taco or mixed cheese blend will work)

-Preheat the over to 350
-Cook the ground beef and drain off any grease
-Add 1 packet of taco or enchilada seasoning and 1/2 a small can (Or 1/4 a large can) and mix well.
-Add roughly a handful of the shredded cheese and stir well.
-Once the cheese has melted, spoon the meat mixture in the center of a tortilla and roll up. Place in a 9x12 baking dish.
-Repeat until all the meat mixture is gone or until you used up all the tortillas
-If you have any meat mixture left, place on top of the rolled up tortillas.
-Pour the remaining enchilada sauce from both cans (or the 1 large can) on top of the rolled tortillas.
-Sprinkle the rest of the shredded cheese on top and bake for 25 minutes




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