Ingredients
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1/4 cup shortening
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1/4 cup flour
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2 tablespoons chili powder
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1/2 teaspoon oregano
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1/2 teaspoon cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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2 cups water
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2 (8 ounce) cans tomato sauce
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3 teaspoons beef bouillon granules
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1 1/2 lbs ground beef
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1 onion, chopped
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salt
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1 dozen corn tortilla
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pepper
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1/2 cup oil
Instructions
- In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don't do it to long).
- Add seasonings making a paste.
- Add water gradually then add tomato sauce and add beef granules.
- Cook until thick stirring constantly.
- In separate skillet, cook ground beef and onions until done; drain.
- Salt and pepper to taste.
- Place 1/2 cup oil in pan and heat.
- Heat the tortillas in oil, one by one.
- Dip the tortillas in the sauce.
- Add 2 or 3 tablespoons ground beef mixture to each tortilla and a sprinkle of olives to each and a little sprinkle of cheese.
- In a 9x13 pan spread a thin layer of sauce on bottom.
- Roll up enchiladas and place in pan.
- Cover enchiladas with remaining sauce and cheese and sprinkle with olives.
- Bake in oven at 350°F degrees for 30 minutes.