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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dad's Beef Enchiladas Recipe

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This recipe for Dad's Beef Enchiladas is from Our 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:  
1½ lb. Lean ground beef
1 medium onion
1 small can sliced black olives
1 small can diced chilies
Mexican seasoning to taste
corn tortillas (not the smallest size) (10 to 14)
1 large can red enchilada sauce
cheddar cheese or Mexican cheese blend About three cups, shredded
salt and pepper to taste
canola oil
Directions:
Directions:
Brown the ground beef (drain off excess fat). Add diced onion, olives, chilies. Season to taste with salt, pepper and/or Mexican seasoning like packaged taco or burrito seasoning simmer until onions are soft.

Assembly: Briefly place a tortilla in hot oil to make it more pliable. Be sure to remove it before it puffs up. Place tortilla on a plate and fill with meat mixture. Fold sides of tortilla together (use a toothpick to hold it together, if necessary, while you move it into a 9"x 11" (or two smaller) baking dish which has a thin layer of the enchilada sauce in the bottom. Continue until dish if full of enchiladas, touching, but not crowded in.
Remove toothpicks.

Pour enchilada sauce over enchiladas, but don't drown them in sauce. Generously top with cheese,
garnish with leftover olive slices, perhaps some finely chopped green onions or chopped cilantro.

Bake at 325º for 20-30 minutes to heat through and melt cheese. Serve with beans, rice, sour cream
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 hour prep, not including bake time. Can prepare and heat later and freeze leftovers
Personal Notes:
Personal Notes:
Back when Grandpa had his meat business, he befriended chefs and shop owners of many cultures. This was a dish that he made from time to time before Mexican food became mainstream, so it seemed a bit exotic when we were kids, even if it is a pretty basic recipe, and evokes memories of our youth and I still make it. it freezes nicely
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