Enchiladas
½ lb lean ground beef
¼ cup chopped onion
2 Tsp. green chilis, chopped
1 small can tomato sauce
¼ cup sliced black olives
2 cups cheddar cheese, shredded
1 can mild enchilada sauce
3 corn tortillas
½ cup sour cream
½ head shredded lettuce
Preheat oven to 350 degrees F. In large skillet, brown beef, onion and chilis. Stir in tomato sauce, olives and one cup cheese.
In small skillet, warm enchilada sauce with small amount of cooking oil. Place tortillas separately in sauce and turn until pliable. Pull out with tongs directly onto platter.
Place spoonful of meat on each tortilla and roll up and place in a greased baking pan, seam side down. Pour enchilada sauce over tortillas and top with remaining cheese.
Bake for 20 to 25 minutes. Serve with sour cream on a bed of lettuce.
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