Esperanza's Beef Enchiladas
- 1 cup vegetable oil
- 12 corn tortillas, cut into 1-inch pieces
- 1 12-2 lbs ground beef
- 13 cup yellow onion, finely chopped
- 1 (10 1/2 ounce) can taco sauce or 1 (10 1/2 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 14 cup water
- 1 (1 ounce) envelope taco seasoning mix or 1 (1 ounce) envelope dry enchilada mix
- 8 ounces mild cheddar cheese, shredded
- 8 ounces monterey jack cheese, shredded
- 1 (6 ounce) can black olives, drained and chopped
- 6 green onions, finely chopped
- sour cream (optional)
- guacamole (optional)
- Preheat oven to 350 degrees.
- Heat oil in medium skillet over medium-high heat.
- Add enough tortilla pieces to fill, but not crowd the skillet; fry until crisp.
- Remove with slotted spoon; set aside to drain on paper towels.
- Repeat with remaining tortilla pieces.
- Cook and stir ground beef and onion in a large skillet over medium-high heat, stirring to break up meat until beef is browned; drain fat.
- Add taco or enchilada sauce, tomato sauce, water and taco or enchilada seasoning mix.
- Bring to a boil over high heat.
- Reduce heat to low and simmer 20 minutes.
- Combine beef mixture with 2/3 of fried tortilla pieces in a large bowl; transfer to 13x9-in baking dish.
- Top with remaining 1/3 of tortilla pieces, cheeses, olives and green onions.
- Bake until cheeses are melted, about 10 minutes.
- Serve, and garnish with sour cream and guacamole, if desired.
vegetable oil, corn tortillas, ground beef, yellow onion, taco sauce, tomato sauce, water, taco, cheddar cheese, cheese, black olives, green onions, sour cream, guacamole
Taken from www.food.com/recipe/esperanzas-beef-enchiladas-266924 (may not work)