|
Richard’s Beef
Enchilada’s
32oz. Can Enchilada’s
Sauce
1lb. Ground
Beef
1lb. Cheddar Cheese
shredded
8 Garlic cloves
minced
½ Medium Onion
sliced
1 Dozen corn
tortillas
1 Small can chopped
olives
Salt to
taste
Serves
4
Richard’s Salsa
Fresca
2 Medium tomatoes
chopped
2 Cloves garlic
minced
½ Jalapeno finely
chopped
Handful of Cilantro
chopped
Salt to
taste
Serves
4
-In a skillet brown ground beef,
onion and half the garlic. Season with
salt.
-When almost done, add the rest
of the garlic. When you smell garlic (2-3) mins, turn the heat off
and drain beef. Set aside.
-Pour half of the enchilada
sauce into a bowl for dipping.
-Ladle some sauce unto bottom of
baking dish.
-Warm tortillas in microwave
approximately 30-35 seconds, this makes them easy to roll and
prevents cracking.
-Dip tortillas into bowl of
enchilada sauce one at a time.
-Place tortilla in baking dish,
fill one at a time with beef, olives, and cheese. Add 2 Tbsp of
sauce. Roll up with edges facing down. Repeat until you’ve filled
your baking dish.
-Pour the rest of the sauce over
enchiladas and top with remaining
cheese.
-Bake at 350 degrees for 20
minutes.
Serve
Hot
 | 
