PETER'S ENCHILADAS 
1 lb. hamburger
1 can hot chili beans
1 pkg. enchilada seasoning
2 lg. can El Paso enchilada sauce (mild) or tomato sauce (15 oz.)
1 med. onion, chopped
1/2 lb. grated Cheddar cheese

Another 1/2 pound grated Cheddar cheese for topping.

1 pkg. (12) corn tortillas (not frozen)

For topping after baking:

Green olives, chopped
Sour cream
Tomato, chopped
Lettuce, chopped

Brown hamburger and onion drain off fat, add seasoning, beans, sauce, and Cheddar cheese. Heat tortillas one at a time in hot water just a second or so until soft enough to roll without cracking.

Put 1 small can tomato sauce on bottom of baking dish to keep enchilladas from sticking. Or pour 4 tablespoons of enchilada sauce in bottom of pan.

Fill tortillas (about 3 or so good heaping tablespoon) of meat sauce. Roll up and place in baking dish seam side down.

Pour remaining meat sauce over top of enchiladas. Sprinkle with 1/2 pound Cheddar cheese. If not enough meat sauced use either Old El Paso Enchilada sauce or tomato sauce to barely cover top of enchiladas.

Bake 1/2 at 350 degrees. Put olives, sour cream, tomatoes, lettuce, over individual servings. (Hot sauce if desired.)

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