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Enchiladas (1964)

1 lb. Ground Beef
1/2 t. Salt
1 C. chopped Onions
1 C. chopped Green Olives

    Sauce:
    1 C. grated Jack or Cheddar Cheese
    2 (8 oz.) cans Tomato sauce
    1 (6 oz.) can Tomato paste
    1 can Condensed Tomato Soup
    2 C. water
    1/2 C. salad oil
    2 T. Chili Powder
    1/2 t. Salt

    1 dozen Corn Tortillas
    1 C. grated Jack or Cheddar Cheese

    Brown Beef. Stir in salt, onions and olives. Set aside. Combine sauce ingredients and simmer 20 minutes. Dip each tortilla into hot sauce until soft enough to roll without breaking. Fill each tortilla with meat mixture, roll and place top side down into baking pan. Pour remaining sauce over top and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Makes 4-6 servings.

    I changed a few things. First, I omitted the 1/2 C. Salad oil–didn’t see a need for it and dish turned out fine without it. Also I cut back on the green olives but in the end, we couldn’t really taste them so next time I will use the full amount. I tried dipping the tortillas in the sauce and decided it was way too messy so I added a little sauce to the meat and warmed the tortillas in the microwave and rolled up.
    The Enchiladas had great flavor. I used Cheddar chesse but it would be great with a spicy cheese too if you wanted to heat them up a bit.

    From the Saint Louis Cookbook (1964) Bicentennial Issue celebrating Saint Louis’s 200th year Birthday.

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