This recipe comes from my daughter who is a veteran. She says it predates her military service and was something she got from a former boyfriend. Doesn’t matter, they’re tasty. The secrets are to use a mild oil NOT olive oil to cook the tortillas and to use a whole tablespoon of seasoned salt even though it looks like a lot. If you want to make it spicier, add your kick to the beef, not the sauce. Seriously. The sauce comes from the store at whatever level it does, but you control the beef.
- 1 lb ground beef
- 1 Tbsp seasoned salt
- 1 tsp chili powder
- 2 c cooking oil
- 1 package (30-ct) tortillas de maize (corn tortillas)
- 1 28-oz can mild red enchilada sauce
- 1 c shredded cheddar cheese
- 1 2.25 oz can sliced black olives
- Heat oven to 325.
- Brown beef in skillet with salt and chili powder. Drain grease.
- Heat oil in another skillet. Fry each tortilla until soft (3-4 seconds)
- Place a small amount of seasoned beef in a tortilla and roll up. Place rolled enchiladas in ungreased 13″ x 9″ pan.
- Continue making enchiladas until all beef mixture is used.
- Pour enchilada sauce over enchiladas in pan.
- Sprinkle with cheese, then olives.
- Bake 15-20 minutes or until cheese is melted.