Enchiladas

• 1 lb ground beef
• 2 cup shredded cheddar cheese
• 12 each white corn tortillas
• 1 envelope Taco seasoning (or you can season with chili powder, onion powder and garlic salt)
• 1/2 cup olive oil (to fry tortillas)
• 1 envelope enchilada sauce seasoning (I use lawrys)
• 29 oz can of tomato sauce
• 1 can black olives
• 1/2 cup chopped onion

1. Gather ingredients
2. In a medium sauce pan combine tomato sauce and the envelope of enchilada sauce seasoning.
3. Cover with a lid and cook on low while you do step 2.
4. In a frying pan brown ground beef as you would if you were making tacos.
5. Add taco seasoning and a small bit of water.
6. Cook until no longer pink.
7. As the beef is cooking do step 4
8. Heat olive oil in a small frying pan over medium heat.
9. Once the oil is hot fry tortillas one at a time.
10. Only leave the tortilla in the pan long enough to make it soft.
11. Do not over cook to where it is crispy.
12. After tortillas, beef, and sauce is cooked it is time to roll the enchiladas.
13. Wait for 10 minutes after everything is cooked to begin this process as it will all be very hot and you will have to use your hands.
14. Coat the bottom of a 9x13 casserole dish with enchilada sauce.
15. Take a tortilla and dip both sides into the sauce so that both sides of the tortilla have some sauce on them.
16. Place in the dish and add a spoonful of beef to the center of the tortilla.
17. Add a sprinkle of cheese and roll seam side down.
18. Continue this process until you are out of tortillas and beef.
19. Once all of the enchiladas have been rolled top with sauce and cheese as well as optional toppings.
20. Bake at 350F for 30 to 45 minutes or until cheese on top is bubbly.

ground beef, cheddar cheese, corn tortillas, seasoning, olive oil, enchilada sauce seasoning, tomato sauce, black olives, onion

Taken from cookpad.com/us/recipes/363544-enchiladas (may not work)