West Of The Pecos Enchiladas

This twist on traditional enchiladas is an EXCELLENT mexican dish that is GREAT for family meals or large gatherings.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 12 enchiladas

Ingredients

• 1  lb lean ground beef
• 1⁄2 teaspoon salt
• 1  cup  shredded  longhorn cheese
• 1  cup  chopped onion
• 1  can black olives, chopped
• 2 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (10 ounce) can  tomato soup
• 2  cups water
• 1⁄2 cup  oil
• 2  tablespoons chili powder
• 1  teaspoon garlic powder
• 1⁄2 teaspoon salt
• 12  tortillas (flour or corn)
• 1  cup  shredded  longhorn cheese

Directions

1. Brown ground beef in skillet, stirring until crumbly; drain.
2. Add 1/2 tsp salt, 1 cup cheese, onion, and olives; mix well.
3. Combine tomato sauce, tomato paste, and next 6 ingredients in saucepan.
4. Heat until mixture is simmering.
5. Dip tortillas in simmering tomato sauce.
6. Place heaping tablespoon ground beef mixture on each tortilla.
7. Roll tortillas to enclose filling, and place seam side down in a 9x13 inch baking pan.
8. Pour 1 cup tomato mixture over top.
9. Bake at 350 degrees F for 10 minutes.
10. Top with 1 cup cheese.
11. Bake for 5 minutes longer or until heated through.
12. Serve with remaining tomato sauce.