Saturday, August 27, 2011
This recipe came from my dear friend Brooke's mother, Ana Maria, fondly known as "Nani". Nani was born in Spain and raised in the Phillipines. She is the cutest, sassiest most adorable lady you could ever meet and if you ever visit her, she will feed you until your eyes bulge! This is a great, hearty enchilada recipe that is easy and can be frozen for future use. If you choose to freeze it for use a a later time, freeze it unbaked. Take out of the freezer and let it sit for about 20 minutes before baking at 375 for about 1 to 1 1/2 hours. Check to make sure it is done in the middle.
I hope you like this as much as we do and I really wish all of you could meet Nani!!
1 lb. ground beef
1 small chopped onion
1 15 oz. can refried beans
1 3.8 can sliced black olives
1 large can Macayo's Enchilada Sauce (comes in mild or hot--your preference)
1 8 oz. can tomato sauce
1 15-20 count package corn tortillas
2 cups shredded cheese (Mexican blend or your choice)
Brown ground beef, and add chopped onion, Cook a little with onion in the beef then drain. Add olives and refried beans. Let mixture cool a little as you will be rolling this into the tortillas..
Heat to medium heat about 2 inches of oil in a medium frying pan. Dip tortillasinto hot oil, just to soften. Do not cook crisp. Drain on paper towels.
In a 9x13 baking dish, place about 3/4 cup of enchilada sauce and coat bottom of dish. Dip tortillas into enchilada sauce and place approx. 3 T. of meat mixture into the center of the tortill and roll. Place seam side down and repeat until all tortillas or mixture is used. Lay in rows in pan. Make sure you place them tightly in the dish, or they will not fit. You may have to use 2 pans. Pour remainder of enchilada sauce on top and top with shredded cheese.
Bake covered at 375 for 3-40 minutes. Each serving can be topped with lettuce, tomatoes, olives, chives, sour cream or chopped cilantro.