Onedia hagens' enchiladas

24 servings

Ingredients

Quantity Ingredient
2 pounds Ground Beef, Lean,
Preferably Chuck
2½ cup Onion, chopped
1 tablespoon Salt
1 teaspoon Black Pepper, freshly
Ground
3 cups Water
4 tablespoons Butter
2 Bell Peppers
Seeded and chopped
2 Cloves Garlic, minced
¼ cup Flour
2 tablespoons Chili Powder
2 cups Stewed Tomatoes,
With Juice, chopped
20 To 40 Corn Tortillas
Vegetable Oil, for frying
1 pounds Velveeta Cheese, grated
Chopped Scallions,
Include Some Green Tops
Chopped Hot Peppers
(See Note), optional

Directions

NOTE: Use a combination of cherry and jalapenos.

1. First, cook the meat. In a large heavy pot, place the meat, ½ cup of onion, 2 tsp of salt and black pepper. Add the water and bring to a boil; then lower the heat and simmer for about 20 mins. Remove from heat and let juices rise.

2. In a large heavy soup pot or Dutch oven, melt the butter over moderate heat. Cook the remaining 2 cups of onion, the peppers and garlic for abour 6 mins, stirring constantly. Stir in flour, the remaining tsp of salt and the chili powder. Stir for 2 mins. Add the tomatoes.

3. Draw off 2 cups of the meat stock and add the the chili mixture.

(The meat should now be rather dry. If not, cook it down for a few mins.) Set the meat aside. Simmer the chili mixture, uncovered, until thick, about 40 mins, stirring often.

4. Lightly fry the corn tortillas in oil just until they turn limp.

Dip them into the sauce, and fill with about 3 Tbs meat and sprinkling of grated cheese. Roll up, and arrange on a warm platter and top with remaining sauce, meat and cheese. Add a sprinkling of scallions. Serve hot peppers on the side, if desired. (This is a mild version, but you can add more chili powder if you want a hotter version.)

From the PANHANDLE SOUTH PLAINS FAIR of Lubbock, TX. Fair dates: 3rd Sat after Labor Day for 8 days. Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking

Related recipes