Mrs. Becky Bourgeois
- 1 (1 lb) can tomatoes
- 1 lb ground beef
- 1 medium onion, chopped
- 1 tsp salt
- 1 dozen corn tortillas
- Cooking oil
- 1/2 lb grated cheese
- 1 cup sour cream
- 1 (10 oz) can enchilada sauce, hot
In skillet brown ground beef and onions together. Add enchilada sauce. cut up tomatoes, and salt. Simmer for 10 – 15 minutes while cooking tortillas.
Pour cooking oil in saucepan and fry each tortilla for approximately six seconds and drain on paper towel. On each tortilla, plate a tablespoonful of meat mixture and some cheese. Roll up and place in greased casserole.
Pour remaining sauce and cheese over top.
Heat in 450° oven until melted. Take from oven and spread sour cream.