Easy Beef Enchiladas

Ingredients:

1 pound Ground Beef

Salt (Approximately 1 teaspoon)

Black Pepper (Approximately ½ teaspoon)

1 teaspoon Garlic Powder

1 - 10 ounce can of Old El Paso Mild Enchilada Sauce

2 Cups Shredded Sharp Cheddar Cheese

3 - 15 ounce cans of Wolf Brand Chili No Beans

14 Corn Tortillas

10 x 13 casserole dish

 

Directions: Brown ground beef in a skillet, add salt and pepper (to taste), garlic powder. Drain In a large mixing bowl add the following:

Ground Beef, Enchilada Sauce and 1 Can of Chili. Mix and set aside.

In a non-stick skillet add Crisco cooking oil so the oil is about ¼ inch deep in pan.

Get oil hot and then cook tortilla shells. It is like turning and getting them wet on each side and then taking them out, they just start to bubble in the oil. Do not over cook. Place them on a paper towel to drain. I make layers of paper towels with a couple of shells to each paper towel.

In a 10 x 13 pan add ½ can of Wolf Chili, just spreading a thin layer on the bottom. 

In each cooked tortilla shell put about 2 heaping Tablespoons of the beef mixture and a teaspoon of cheese.  Roll up and place in casserole dish. (The pan should set 2 rows of 6 across with 2 on the ends) Repeat until all tortilla shells are filled.  Spoon the remaining ½ can of Chili on top of the enchiladas. Top with remaining cup of Cheddar Cheese. Cover pan with Aluminum foil and bake in 300 degree oven for about 1 hour. Enchiladas will be bubbly around the edges.