BEEF ENCHILADA RECIPE

INGREDIENTS:

2 lbs ground beef

1 teaspoon Salt

2 tablespoons Chili powder

2 tablespoons Paprika

1 teaspoon Cumin

3 cloves fresh garlic

1/2 diced Bell pepper

1 small diced Onion

12 black olives (optional)

12 flour tortillas

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DIRECTIONS:

In 2 quart sauce pan combine ground beef, salt, chili power, garlic, cumin, and paprika.

Add enough water to cover meat. Bring to a boil. Simmer over medium-low heat about an hour.

Add chopped onion and chopped bell pepper.

Continue simmering about 30 more minutes.

Heat 2 Tablespoons of oil in a skillet on medium-high.

Cook tortillas in oil, one at a time until soft, about 10 seconds; drain on paper towels and let cool.

Add 2 tablespoons of the beef mixture to center of each tortilla using slotted spoon

Roll tortilla by folding the sides in first, then rolling it up vertically.

Sprinkle grated cheese on each rolled tortilla, and pour hot enchilada sauce over it (recipe below).

If desired, top with sliced black olives.

SUGGESTION: Serve with chunky corn salsa and raw shredded red cabbage

ENCHILADA SAUCE

2 tablespoons shortening

3 tablespoons flour

2 tablespoons red Chile powder

1 teaspoon of cumin

1 teaspoon garlic powder

2 cups water

1/2 teaspoon salt

Heat together shortening and flour.

Gradually add remaining ingredients.

Stir constantly until well blended and hot, 4-5 minutes.

Pour over enchiladas and serve immediately.

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