Ingredients: |
Ingredients: 2 lbs. hamburger
1 large onion, chopped (divided)
1 tsp. garlic salt
1 tsp. salt
½ tsp. cumin
½ tsp. oregano
⅓ c. chili powder
2 potatoes, cooked and cut into small pieces
1 small can peas, drained
½ c. enchilada powder
4-5 c. water (divided)
1 small can tomato sauce
1 c. cooking oil
Flour tortillas
1½ lb. cheddar cheese, grated
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Directions: |
Directions:Fry hamburger partially; drain excess grease. Add ¼ c. onions and salts and brown until almost done. Drain again. Add cumin and oregano. Simmer awhile then add chili powder and stir thoroughly so all meat is covered. Drain potatoes and peas well and add to meat mixture. Add a little more salt and set aside to cool. Pour ½ c. enchilada powder in skillet. Add 1 c. water and tomato sauce, stirring constantly on medium heat until smooth. Add remaining cups of water and sprinkle a little salt and let it come to a boil. Take off burner and let cool. In another skillet, put oil and let it get hot then reduce to medium. With tongs, pick up flour tortillas, put in oil for about 2-3 seconds on each side and place immediately in the sauce, making sure tortilla is well covered with sauce. Remove and place on plate. Repeat this procedure until about a dozen tortillas have been dipped. Turn off burner with the oil skillet. Put a small amount of meat mixture in one end of each tortilla. Add small amount of remaining chopped onion. Using both hands, roll neatly and place on a cookie sheet. After all are finished, sprinkle grated cheese on top. Bake in in oven or microwave oven until cheese melts. |
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