Recipe: Recipes: Beef Enchiladas & Corn Tortillas

Title: Super Beef Enchiladas
Categories: Mexican, Beef
Yield: 6 servings

1 1/2 c Beef; shredded cooked
1 1/2 c Sharp cheese; shredded
1/2 c Onion; chopped
1 c Cream of mushroom soup
1 c Tomato soup
10 oz Enchilada sauce; mild
12 Corn tortillas

Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and
sauce. Dip tortillas in hot oil a few seconds on each side to soften.
(I used the microwave to heat them up) Top each with a heaping
tablespoon beef mixture, roll up and place seam side down in 13x9"
baking dish. Pour sauce over and top with 1 cup cheese. Bake 350~ for
1/2 hour.





Corn Tortillas

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups masa harina
1 1/2 cups salsa -- fresh, puree

Put masa harina in a bowl and mix in the pureed salsa with a wooden
spoon. Form dough into 12 pieces (balls) . Form tortillas by hand or a
tortilla press. Also by using a rolling pin to flatten the ball of dough
between two sheets of plastic wrap. Place tortilla onto a
very hot ungreased griddle or skillet. Cook for 30 seconds on each side.
The edges of the tortillas will brown and lift when they are ready to turn
to the other side. The salsa tortillas are great.

If the dough is to dry just add more liquid or if it is to wet just add
more masa. This dough is very hardy, you can't hurt it.

You can use most any liquid to add to the masa as long as it is the equal
amount the recipe calls for.



Tortillas can be frozen. They also keep well in the refridgerator.

Makes 12 tortillas