West Of The Pecos Enchiladas

• 1 lb. ground beef
• 1 tsp. salt
• salt to taste
• 1/2 lb. Longhorn cheese, grated
• 1 can chopped ripe olives
• 1 c. chopped onions
• 2 (8 oz.) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 1 (10 1/2 oz.) can tomato soup
• 1 can mushroom stems and pieces
• 1 tsp. picante sauce to each enchilada
• garlic
• 2 c. water
• 1/2 c. cooking oil
• 2 Tbsp. chili powder
• 1 doz. tortillas

1. Brown the beef.
2. Add 1/2 teaspoon salt and garlic salt. Reserve 1 cup cheese.
3. Add meat to remaining cheese, olives and onions.
4. Combine tomato sauce, tomato paste, soup, water, oil, chili powder, garlic powder and 1/2 teaspoon salt.
5. Simmer.
6. Dip tortilla in sauce; place a heaping tablespoon of meat in center. Roll.
7. Lay filled tortillas in baking dish.
8. Pour 1 cup sauce over tortillas.
9. Bake at 350u0b0 for 15 minutes.
10. Sprinkle with reserved cheese.
11. Heat until cheese is melted.
12. Serve with remaining sauce.

ground beef, salt, salt, longhorn cheese, olives, onions, tomato sauce, tomato paste, tomato soup, mushroom stems, picante sauce, garlic, water, cooking oil, chili powder, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584601 (may not work)