It’s that time of year again, when we enjoy turkey, turkey, and even more turkey. Don’t get me wrong — I love turkey, but it’s nice to have some delicious dishes to break up the turkey monotony. My enchiladas are hearty and have a unique flavor that is not too spicy but really tasty. My mother got this recipe decades ago when living in San Diego, and it’s been a favorite of mine ever since. I will usually divide these up into several dishes and freeze them for when I need a quick dinner. Served with a green salad and you have an entire meal. So when you’re tired of all the turkey, here’s a recipe to be thankful for.
1 pound ground beef
1 medium onion, chopped
1 cup coarsely chopped black olives
3 cups grated cheddar cheese
1 dozen corn tortillas
Vegetable oil for frying
1 teaspoon minced garlic
1 (28 ounce can) red enchilada sauce
2 (8 ounce cans) tomato sauce
2 tablespoons brown sugar
Brown the ground beef. Add the onion and cook until tender. Add the olives and half the cheese and stir until cheese begins to melt. In a separate pan, fry the tortillas in hot oil for about 30 seconds each side and then drain on paper towels. Remove most of the oil from the pan, and then fry the garlic just until lightly browned. Add the enchilada sauce, tomato sauce, and brown sugar and still to mix and heat through. Add ¾ cups of the cheese and stir. Dip each tortilla into the sauce, and then place a few spoonfuls of the meat mixture and roll up. Put seam side into a 9 by 13 inch baking dish. Pour remaining sauce and meat mixture over the top and then sprinkle with remaining cheese. Bake in a 350-degree oven for about 20 minutes or until bubbly and the cheese has melted.
Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.brendastanleybooks.com.