El Zorro's Enchiladas
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- 3 1/2 cups enchilada sauce
- 8 corn tortillas
- 1 lb. lean ground beef
- 1 small onion, chopped
- 1/4 cup vegetable oil
- 1 cup shredded cheddar cheese
- 24 black olives
1Warm sauce in pan, spread 1/2 cup in baking try. Heat oil in skillet, dip each tortilla in oil, about 5 seconds til soft. Drain, dip in warm sauce and place in baking tray.
2Spread 1/4 cup meat mixture (ground beef, cooked with onion) down center of each tortilla. Wrap tortilla around filling to form enchilada and put seam side down in baking tray. Cover with remaining warm sauce, sprinkle on cheese and top each enchilada with olives. (sliced). Preheat oven to 350. Bake 15 minutes
3Serves with your favorite rice, beans and tacos. For variety, use shredded beef or a cheese filling, made from 3/4 cup chopped onions and 2 cups shredded cheddar cheese instead of ground beef.