Martha Jean Enchiladas
(Scott’s mother’s recipe)
1 lb. ground beef
½ teaspoon salt
½ teaspoon pepper
1 medium can tomato sauce
1 small can of chopped black olives
1 lb. mild cheddar cheese, shredded
1 bunch scallions
1 dozen fresh corn tortillas
Cook the ground beef, drain excess oil, and season to taste.
Heat the corn oil in a deep frying pan. Quick fry each tortilla, flipping so both sides are cooked, for a total of 15 seconds or so. The tortillas should be very pliable, but not stiff. If your tortilla is soggy and breaks apart, it means your oil is not hot enough. If it is too stiff for you to easily fold, you are cooking it too long or on too high a heat and need to adjust accordingly. Lay the tortillas on paper towels to drain the excess oil.
Place a little tomato sauce in your oven proof glass bowl so your enchilladas will not stick as you prepare them for baking. Top each tortilla with ground beef, scallions, black olives and shredded cheese. Roll each one into an enchillada and individually place them, seam side down, in the glass bowl next to one another (do not stack on top of one another unless you are making an enchilada casserole!)
Cover the your enchilladas with tomato sauce, spreading evenly and being sure to cover the ends so they don’t dry and burn. Sprinkle any left over ingredients on top.
Cover with foil, and cook for thirty minutes at 350 degrees. When served with beans and rice, a person will eat two to three enchiladas. It is so mild that children love them.