Enchailadas - Ranchero Style

Enchiladas
Beckie Larsen (Carolee Strong)

6 C beef stock or 2 pkgs onion soup mix with water added.
3 cans Tomato soup
1 lg. can stewed tomatoes
1 lg. onion, chopped (if using stock only)
1 green pepper, chopped
1 ½ lbs ground beef, browned w/onion & green pepper
1 Tbsp chili powder and Tabasco sauce to taste

Combine above ingredients together and simmer 1 ½ hours. Mix some cornstarch with water and thicken slightly.

For Enchilada filling you will need:

Chopped lettuce, grated cheese, sliced olives, chopped green onions, chopped tomatoes and cubed avocados.

Homemade Corn Tortillas

1 ½ C. flour
1 ½ C. yellow corn meal
1 tsp. salt
1 egg, beaten
3 Tbsp oil

Combine all ingredients well with enough water to make a very thin batter. Using a ladle full, as a measure for each tortilla, spread batter into greased frying pan and cook on both sides.

To assemble:
Lay one tortilla on plate, cover with small amount of sauce and a fried egg if desired.
Add toppings of your choice. Put another tortilla on top and ladle sauce to cover over all.

Serves a HUGE crowd.