Categories: Casserole, Ground Beef, Main Dish, Tex-Mex

Ingredients

• Enchilada Sauce:
• 1/4 cup shortening
• 1/4 cup flour
• 2 tablespoons chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 cups water
• 2 (8 ounce) cans tomato sauce
• 3 teaspoons beef bouillon granules
• Enchiladas:
• 1 1/2 lbs ground beef
• 1 onion, chopped
• salt
• pepper
• 1/2 cup oil
• 1 dozen corn tortilla
• 6 ounces sliced olives
• 3 cups cheddar cheese, grated

Directions

1. In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don’t do it to long).

2. Add seasonings making a paste.
3. Add water gradually then add tomato sauce and add beef granules.
4. Cook until thick stirring constantly.
5. In separate skillet, cook ground beef and onions until done; drain.
6. Salt and pepper to taste.
7. Place 1/2 cup oil in pan and heat.
8. Heat the tortillas in oil, one by one.
9. Dip the tortillas in the sauce.
10. Add 2 or 3 tablespoons ground beef mixture to each tortilla and a sprinkle of olives to each and a little sprinkle of cheese.
11. In a 9×13 pan spread a thin layer of sauce on bottom.
12. Roll up enchiladas and place in pan.
13. Cover enchiladas with remaining sauce and cheese and sprinkle with olives.
14. Bake in oven at 350°F degrees for 30 minutes.

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