|1 pounds||Ground beef|
|⅓ cup||Salad oil|
|1 can||(10-oz) enchilada sauce|
|6 ounces||Sharp American cheese; grated|
|3 drops||Hot pepper sauce|
|4||Tomatoes; peeled and diced|
|½ cup||Finely chopped onion|
Brown ground beef. Fry tortillas in hot salad oil, one at a time, just to soften. Heat enchilada sauce and dip tortillas in sauce. Melt butter in a saucepan and blend with flour, salt and paprika. Add milk. Cook and stir until mixture thickens and bubbles. Blend in cheese and hot pepper sauce.
Spoon 1 or 2 Tablespoons of cheese sauce on each tortilla. Sprinkle with browned ground beef, 2 Tablespoons tomato and 2 teaspoons onion. Roll up and place seam side down in a greased 9x13 baking dish. Combine remaining cheese sauce with enchilada sauce and pour over enchiladas. Bake at 350ø for 25 minutes. Yield:
ASHLEY ALLEN INGALLS
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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