Beef (or Chicken or Turkey) Enchiladas

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 12 enchiladas

Ingredients

• 5  teaspoons chili powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cumin
• 2  cloves garlic, minced
• 3 1⁄2 cups water
• 2 (6 ounce) cans no-added-salt tomato paste
• 1  dash Tabasco sauce
• 12  flour tortillas
• 1  lb ground beef
• 1  medium onion, chopped
• 2  cups cheddar cheese or 2  cups monterey jack cheese, shredded
• 1⁄2 cup black olives, sliced

Directions

1. Heat oven to 350 degrees.
2. In medium saucepan, combine first 7 ingredients; simmer for 20 minutes.
3. In large skillet, brown ground beef and onion; drain excess fat.
4. Remove from heat; add 1 cup shredded cheese, 1 cup tomato paste mixture and olives.
5. Pour the remaining tomato paste mixture into a greased 13” x 9” baking dish.
6. Spoon about 2 heaping tablespoonfuls of beef mixture down center of each tortilla; fold or roll tortilla around filling.
7. Place the tortillas seam side down in dish.
8. Pour any remaining beef and tomato mixture over tortillas; sprinkle with remaining cheese.
9. Bake uncovered at 350 degrees for 20 to 25 minutes or until hot and bubbly.
10. Serve with sour cream, Mexican rice, refried beans and margaritas!