Ingredients

  • 1 can Mexican Corn
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1.5 tsps salt
  • 12 ripe olives (wedged)
  • 1/4 cup salad oil
  • 1 tsp minced onion or 1/4 cup fresh chopped onion
  • Tomato Sauce
  • 1 can tomato sauce with tomato bits
  • 1.5 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 can (6oz) tomato paste
  • 20 oz water
  • 1/2 tsp salt
  • pinch parsley and basil
  • Tortillas (or purchase)
  • 1 cup flour
  • 1 tsp salt
  • 1.5 cup cold water
  • 1/2 cup corn meal
  • 1 egg

Agnes Enchaladas

Dinner

Cooking Instructions

Agnes Enchaladas
1. Stir-fry beef/pork in 2 tbls oil. Stir and mash remove lumps. Cook until redness is gone. Add onions, Mexican corn, salt and olives. 2. Mix Tomato sauce ingredients and set aside. Grate 3/4 lbs American cheese and set aside. 3. Beat all tortillas ingredients together. Fry very thin - appx 1 tbls for each tortilla. Fry only to set mixture, then turn. 4. Fill with about 1.5 tbsp of meat mixture and 1 tbsp grated cheese, Roll0up and place in baking dish. Pour tomato sauce over each Enchilada and bake 375°F until heated thoroughly and cheese is melted.