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18
Mexican Enchiladas
12 corn meal crepes
1 lb. ground beef
1
⁄
2
cup chopped green or yellow onions
10 pitted ripe olives, sliced
1 tsp salt
1 clove garlic, minced
1-2 tsp chili powder
1 cup Sharp Cheddar cheese, cubed
Sauce:
1 16 oz. can tomato puree or sauce
1 6 oz. can tomato paste
1 small onion, minced
1 tsp salt
2 tsp sugar
1 clove garlic, minced
1-2 tsp chili powder
3
⁄
4
cup Sharp Cheddar Cheese, cubed
Preheat oven to 250°F. In large skillet, cook ground beef and
onions until onions are soft and meat browned. Remove from heat,
drain excess fat. Stir in olives, salt, garlic, chili powder and
1 cup of cheese. Place 1-2 heaping spoonfuls across center of
each crepe, brown side out. Place seam side down in buttered
9” x 13” baking dish. Pour sauce down center of crepes.
Bake 20-25 minutes or until hot and bubbly.
To make sauce: Combine all ingredients in sauce pan. Bring to boil
and simmer for 10 minutes. Stir in remaining
3
⁄
4
cup cheese. Taste
for seasoning. Add extra chili powder if desired.