I decided to experiment when making ground beef enchiladas by not pre-
browning the ground beef but instead filling each tortilla with raw
ground beef. I have always wondered how using raw beef or chicken
would work. It certainly saves on the clean-up end of the procedure,
not using an extra pan for the browning step.

For each enchilada, I filled a small amount of ground sirloin with a
slice of cheddar cheese and diced raw white onion. I seasoned with
Grandma's chili powder and salt and pepper and rolled this up in a
corn tortilla. Eight enchiladas lined up in a glass pan worked out
nicely, and I covered with canned Las Palmas enchilada sauce.

Baked at 350 for an hour.

I didn't turn out bad, actually. The meat was thoroughly cooked, and I
think I could've shortened the cooking time quite a bit.

The flavors were simple, but I opted to begin with few ingredients in
the first place, so I was expecting that. But, tbt, it wasn't as
tender, and the little meat clump stayed clumped together. I'm not
sure if I'd do it again this way.

Karen