I just grabbed this recipe from the Cooks.com site. Never mind the
quantities; I'm more interested in the ingredient list -- does it look
acceptable?

We usually have an enchilada when we go to our favorite Mexican
restaurant nearby. Seems like the filling isn't much but fried or
boiled ground beef -- it's pretty fine (texture).

I bought a small can of Old El Paso mild enchilada sauce. My plan was
to brown a half pound of ground beef with some onion and then maybe whiz
it in the food processor to make it fine, dip a corn tort into the ench
sauce, put some ground beef in it, fold it over a bit and lay it in a
casserole dish and then pour the rest of the ench sauce over it and bake
until hot -- maybe put some Chihuahua cheese on my two, and some
fat-free fake Cheddar on Rob's and heat 'em up.

I'm thinking about some tortilla soup first. We like that a lot and
I've been making it frequently.

I also bought a can of pinto beans and plan to smash them up and call
them refritos. :-) I don't have any pork fat for them, but I do have
some schmaltz. Fusion beans - Mexican Jewish. :-)

I've got some leftover rice that I may add some red and green pepper and
onion (all fried up) to and wet it with some V-8 juice.

Whaddaya think? It's 2:45 here; I've got 3 hours to think about this.
And I'm not going back to the supermarket for anything.

GROUND BEEF ENCHILADAS


1 1/2 lb. ground chuck
1 tbsp. chili powder
Salt & pepper to taste
1/2 c. oil & 1 tbsp.
1 qt. enchilada sauce
1 lg. onion, chopped
1/4 tsp. garlic powder
24 corn tortillas
1 lb. grated cheddar cheese

Preheat oven to 375 degrees. In large skillet, place 1 tablespoon oil
and 2 tablespoons chopped onion. Saute onion until tender, crumble meat
into skillet. As it browns, add spices and stir often while meat is
browning. When meat is done, drain excess grease.
Next, heat oil in small skillet, and dip tortillas one by one for 3 to 4
seconds each, only long enough to make limber. Stack the tortillas on
top of each other in pan. You will need to pour the excess oil from the
tortillas back into the skillet as it accumulates.
Spray large baking pan or dish with Pam and begin the assembling of the
enchiladas. I make 2 at a time, and use my hands to make them. Lay 2
tortillas flat in baking dish, sprinkle approximately 1 1/2 tablespoons
meat on tortilla, followed by same amount of cheese, then sprinkle onion
(optional) sparingly. Roll tortilla and place seam side down. Continue
process, stacking enchiladas next to each other until pan is full. Make
2 rows and a large pan will usually hold 16 enchiladas. (Baking pan size
12 x 20 inches.)
Pour enchilada sauce over enchiladas, use sauce liberally. Top with more
grated cheese, sprinkle more meat and lightly sprinkle with onions. Bake
in oven 20 to 25 minutes until cheese is bubbly. Serve with picante
sauce, sour cream, guacamole, tortilla chips, Spanish (Mexican) rice and
diced tomatoes and chopped lettuce. I also prefer serving Ranch Style
beans with enchiladas instead of refried beans.
Serves 8.
--
-Barb
<http://jamlady.eboard.com> Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."