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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The from-scratch tortillas in this dish couldn't be simpler or easier to make. These enchiladas freeze well, too.Diane Hansen, Prairie Farm, Wisconsin Ingredients:
tortillas: |
1 cup king arthur unbleached all-purpose flour |
1/2 cup yellow cornmeal |
1/2 teaspoon salt |
1-2/3 cups milk |
1 egg, beaten |
2 tablespoons butter, melted |
filling: |
1 pound ground beef |
1/2 cup chopped onion |
1 garlic clove, minced |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 cup taco sauce |
1 teaspoon dried oregano |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. Combine flour, cornmeal and salt in a bowl. Add milk, egg and butter. Beat until smooth. Place a lightly greased small skillet over medium heat. For each tortilla, pour about 3 tablespoons batter into skillet. Lift and tilt skillet to spread batter. Return to heat. Cook until light brown; turn and brown the other side. Remove to a warm platter; repeat with remaining batter. Set aside.
2. For filling, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in soups, taco sauce, oregano and olives.
3. Meanwhile, cover the bottom of a 13-in. x 9-in. baking dish with six tortillas, overlapping as needed. Cover with half of meat mixture. Top with remaining tortillas and remaining meat mixture. Sprinkle with cheese.
4. Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving. Yield: 8 servings.
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