Recipe - Enchiladas Casserole

1 pack (9 oz) frozen corn tortillas
or 12 fresh
1 One fourth pound Ground beef
2 Env seasoning mix for chili,
or own seasoning *
2 cup Water
1 cn (1 pound 12 oz) tomatoes puree
One half cup Salad oil
8 ounce Cheddar cheese, grated
1 One half cup Onions, chopped

Hi everybody, these are some more of the recipes for our family cookbook
"Five Generations of Cooking with the Knight Family. These recipes came
from my sisterinlaw who is born and raised in New Orleans.

*She makes her own or chili powder, cumin, garlic power, etc)

In a 10 inch skillet cook beef, sprinkle with seasoning, add a cup water
and cook until water is absorbed about 5 minutes. Heat oil until very hot.
Using tongs, add tortillas and cook no longer than 15 seconds, turning
once, 10 seconds on one side and 5 on the other. Stack on plate.

In large saucepan mix together tomato puree, 1 cup water and remaining
seasoning. Bring to boil, cook 5 minutes. Remove from heat. To Assemble:
Dip 1 tortilla at a time in sauce, place on a plate and spoon 2 heaping
tablespoons meat in center, 1 tablespoon cheese and 1 tables onion. Gold
side over cent and place folded side down i 3 qt oblong baking dish.

Pour remaining sauce over. Sprinkle with remaining cheese and onions. Cover
with foil. Bake at 350 for 20 minutes. Remove foil and bake 15 minutes
longer until cheese is bubbly. (This recipe won a prize at the Forresters'
Picnic a few years ago.)

Posted to EATL Digest 23 Feb 97 by kATHERINE L Smith ksmith3002@JUNO.COM
on Feb 24, 1997.