BREADS AND ROLLS (43)
|EVERY FEW MINUTES|
corn tortillas (32/36)
enchilada sauce (mild/medium/hot) 2 large cans
1/4 cup vegetable oil
3 cans shredded beef
2 cups shredded sharp Cheddar cheese
small can chopped olives
In a large pot, heat oil at medium temperature. Tear tortillas in quarters and put in pot, stirring so they do not get crunchy but covered with the oil.
When hot, pour in the enchilada sauce, both cans. Stir for a few minutes, then add the beef. Be sure to strain off the gravy before putting in the beef. Add the strained olives. Mix well and stir often.
You may top with the cheese to melt.
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