Red Enchiladas

• 2 lb. lean ground beef
• 1 lb. container frozen red chili, or 1 pkg. powdered
• 1/4 c. plus 1 c. water (if using powdered chili)
• 1 c. oil
• 3 c. grated cheese
• 4 eggs (1 per person)
• 1/2 lettuce head, shredded
• 1 diced onion (optional)

1. Mash and cook beef on medium, drain oil.
2. Add frozen chili, stir well.
3. (If using powdered chili, sprinkle on meat and stir well.
4. Add water and stir to desired consistency; more for thin sauce, less for thicker gravy sauce.)
5. In separate pan with hot oil covering bottom of pan, lay corn tortilla, turning over immediately to keep soft and transfer to serving plate.
6. Top with mixture, cheese and onions.
7. Repeat for 3 or 4 layers.
8. Heat plate in oven at 350u0b0 for five minutes, or micro for 2 minutes.
9. Top with egg and garnish with lettuce and tomato around edges.
10. Serves approximately 4.

lean ground beef, red chili, water, oil, grated cheese, eggs, head, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163624 (may not work)