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GRINGO ENCHILADAS 1 small can (8 oz.) Spanish-style tomato sauce (El Paso) 3 lb. ground meat 1 (20 oz.) can enchilada sauce 1 (10 oz.) can enchilada sauce 1 pkg. corn tortillas 1 lb. grated Longhorn cheese 1 large chopped onion Brown ground beef and drain off any fat. Add both cans of enchilada sauce and the tomato sauce. Add a tablespoon of flour stirred into 2 tablespoons of cold water. Simmer to thicken. In a 9 x 13-inch baking dish, place a layer of corn tortillas, torn to fit into corners, then layer of meat and sauce mixture. Add a layer of chopped onion. Sprinkle with cheese. Repeat again until meat mixture has been used. Top with lots of cheese. Bake 15 minutes in a 350 degrees oven until cheese melts. Chopped lettuce and tomato my be served with this. Hot sauce may be added. May be frozen and baked later. Cool before freezing. Serves 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |