Beef, Mexican
8-14 flour tortillas
1 lb. ground beef
garlic powder
1 tsp cumin
4-oz can chopped ripe olives
4-oz can chopped green chilies
8-oz can tomato sauce
1/2 lb. block of Monterey Jack, sliced into 14 long, thin pieces
1/2 lb. block sharp cheddar, sliced into 14 long, thin pieces
3/4 cup chopped onion
2 14-oz cans enchilada sauce (My original recipe specified 1 each Las Palmas and Rosarita. Often haven't been able to find both. I always use two kinds, usually one green and one red; usually one medium and one hot, and pour them on separately.)
Spray baking dish to keep sauce from sticking and burning.
Brown beef with salt, pepper garlic powder and cumin. Drain fat. Add onions, olives & chiles. Toss to mix.
Slice cheeses & have ready to roll.
Prepare each enchilada: fill each tortilla with meat mixture, evenly divided depending on the number of tortillas . Add a slice of each cheese. Roll snugly and place in pan.
Mix any remaining meat mixture with tomato sauce. Pour that with other sauces over enchiladas, being careful to spoon sauce over all the edges. Cover with any remaining bits of cheese. Cover tightly with foil and bake at 350 for 30 to 40 minutes.