Enchiladas

• 2 lb. ground meat
• 1 medium onion, chopped
• 1 1/2 to 2 c. Longhorn cheese, grated
• tortillas
• salt, pepper and garlic salt to taste
• 1 can enchilada sauce
• 1/2 can water

1. Brown ground meat and drain.
2. Season meat with salt, pepper and garlic salt to taste.
3. Heat 1 can enchilada sauce and 1/2 can water to a hot, but not boiling point.
4. Keep hot while dipping one tortilla at a time until soft.
5. Remove gently.
6. Lay flat.
7. Fill with 2 tablespoons meat, a few chopped onions, grated cheese and 2 tablespoons enchilada sauce.
8. Roll and place in shallow pan.
9. When all have been prepared, sprinkle all remaining meat, desired amount of chopped onions and enough grated cheese to cover top. Pour all remaining sauce over the top of the enchiladas.
10. Bake at 350u0b0 until cheese has melted.
11. Makes about 12 enchiladas.

ground meat, onion, longhorn cheese, tortillas, salt, enchilada sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490979 (may not work)