ENCHILADAS
The easiest enchiladas around and sure to become your family's favorite too.
Substitute flour tortillas, which need no frying, for corn tortillas, if desired.
1 pound ground beef
1/2 cup chopped onion
1 cup salsa
3/4 teaspoon ground cumin
vegetable oil
12 corn tortillas
1 1/2 cups (6 ounces) shredded cheddar, colby or monterey jack cheese
guacamole & sour cream (optional)
Brown meat with onion in 10-inch skillet. Drain. Stir in 1/2 cup of the salsa and cumin. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon scant 1/4 cup meat mixture down center of each tortilla; roll and place seam side down in 13 x 9 x 2-inch baking dish. Spoon remaining salsa evenly over enchiladas and cover with cheese.
Bake in 350 degree oven for 15 minutes or until hot.
Top with guacamole and sour cream, if desired. Serve with additional salsa.
Makes 6 servings.
