Enchiladas Recipe

This recipe started with my grandmother. I wouldn't call it authentic Mexican, but it's one of those dishes that is addictive, and once you start eating, you eat until it's all gone. In the rare chance, that there are left overs, this meal is one of the few that are even better the next day. We don't eat it much anymore because of the meat and cheese content, and because it is so dang good, that it will make us fat.

Ingredients

Directions

Heat oven to 400 F.

Finely chop the onion and cook in a frying pan with some olive oil until soft. Add in ground beef and salt, and cook until crumbly and brown, and set aside.

Mix tomato sauce and salsa together in a shallow bowl.

Soften tortillas in a microwave. Dip them into the tomato sauce mixture covering both sides, and place the meat onion mixture inside. Cheese can also be placed inside. Wrap them and put in a baking pan. Continue until you run out of meat mixture.

Pour the remaining sauce an top, and spread it evenly. Sprinkle with cheese. Top with sliced black olives. Cook for 45 minutes, until the cheese on top is bubbling.