enchiladas casserole

1 Servings
1 pack (9 oz) frozen corn tortillas or 12 fresh
1¼ pounds Ground beef
Env seasoning mix for chili, or own seasoning *
2 cups Water
1 can (1 lb 12 oz) tomatoes puree
½ cup Salad oil
8 ounces Cheddar cheese, grated
1½ cup Onions, chopped

Hi everybody, these are some more of the recipes for our family cookbook "Five Generations of Cooking with the Knight Family. These recipes came from my sister-in-law who is born and raised in New Orleans.

*She makes her own or chili powder, cumin, garlic power, etc) In a 10 inch skillet cook beef, sprinkle with seasoning, add a cup water and cook until water is absorbed about 5 minutes. Heat oil until very hot.

Using tongs, add tortillas and cook no longer than 15 seconds, turning once, 10 seconds on one side and 5 on the other. Stack on plate.

In large saucepan mix together tomato puree, 1 cup water and remaining seasoning. Bring to boil, cook 5 minutes. Remove from heat. To Assemble: Dip 1 tortilla at a time in sauce, place on a plate and spoon 2 heaping tablespoons meat in center, 1 tablespoon cheese and 1 tables onion. Gold side over cent and place folded side down i 3 qt oblong baking dish.

Pour remaining sauce over. Sprinkle with remaining cheese and onions. Cover with foil. Bake at 350 for 20 minutes. Remove foil and bake 15 minutes longer until cheese is bubbly. (This recipe won a prize at the Forresters' Picnic a few years ago.)

Posted to EAT-L Digest 23 Feb 97 by kATHERINE L Smith <ksmith3002@...> on Feb 24, 1997.

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