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Enchilada Sauce
2 pounds
ground meat
1 large onion, chopped
1 clove garlic, minced
2 cans old El Paso Enchilada Sauce (hot or mild)
2 cans (8 oz) tomato sauce
1 cup water (may use more if it gets too thick)
2-3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
Pepper to taste
Jalapeno peppers, chopped (to taste)
Sauté meat, onion, and garlic until meat is gray. Drain
grease. Add chili powder, cumin, salt and pepper. Stir until
blended. Add enchilada sauce, tomato sauce and water. Add
jalapenos. Stir until mixed. Simmer on low 3-4 hours. Place
tortillas on sauce just until soft. Put meat in center of
tortilla, then grated cheese and chopped onion. Roll up.
When plate is filled, put chopped onion and cheese over all.
Put sauce over all.
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