1373251_10151681225637055_9515915_oI didn’t always work as a journalist. For a couple of years, I worked in marketing for Las Palmas Mexican Foods. It was my job to promote the Mexican sauces and salsa, along with the chiles and beans. One of our promotions was a cookbook. Before the company published the cookbook, I had to test out the recipes to make sure each was correct. My boss sent me to Texas to work with the chef that created the product lines recipes. This is where I learned to how to prepare most of my Southwest and Mexican dishes. One of the most popular items that Las Palmas markets is its enchilada sauces. I learned how to make enchiladas with a variety of ingredients including ground beef. This version of ground beef enchiladas uses flour tortillas with the traditional red enchilada sauce. If you’ve never made enchiladas, this is an easy enchilada to prepare. And, it’s a family favorite.

Ingredients
1 lb. ground beef
1 small onion, diced
1 4 oz. can diced green chiles (optional)
10 flour tortillas
2 1/2 cups red enchilada sauce, canned or homemade
2 cups cheddar cheese, shredded
sliced olives for topping

Directions
Preheat oven to 350 degrees. Heat a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned. Add onion and green chiles. Saute until onions are translucent. Remove from heat and set aside. Add 1/2 cup of sauce to a 9″ x 13″ baking pan. Spread it around so it coats the entire bottom of the pan. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 tablespoons of cheese on top of the meat. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling tortillas. Place the tortillas side-by-side in the pan. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Top with cheddar cheese and olives. Cover the dish with foil and bake for 20 minutes. Take off the foil and let the cheese melt (about 5 minutes). Serve immediately.

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