Texas Style Enchiladas

Hazel Smith's Hot Dish Recipe of the Week

Texas Style Enchiladas

Texas Chili
3 pounds lean beef
¼ cup chili powder
1 tablespoon cumin
1 tablespoon oregano
2 teaspoons cayenne pepper
2 cloves chopped garlic
1 quart beef broth

Add beef a pound at a time and brown. Add each pound to the chili pot as it browns. Add remaining ingredients and bring to a boil. Cover and simmer for 2 hours. Cover bottom of a 9×13 casserole with 1/8 inch chili.

Corn tortillas

1 pound shredded sharp cheddar cheese (Kraft is best)
2 medium onions

Wrap six corn tortillas in a dampened paper towel. Place in microwave for 10 seconds. Put equal amounts of grated cheese and onion in each tortilla and place rolled side down. Repeat. Twelve tortillas will fit in each pan. Spoon chili over tortillas. Sprinkle with additional cheese.

Bake at 350° until bubbly and cook 10 minutes longer.

I serve pinto beans, Spanish rice, guacamole salad. Or sometimes I chop up a big red apple and spoon over some salad dressing. Now that’s something good for you.