Course : Enchiladas
Serves: 6
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12 ounces tomato paste
1 quart water
2 cloves garlic -- minced
5 teaspoons chili powder
2 teaspoons salt
1/2 teaspoon ground cumin -- if desired
1 dash tabasco sauce
12 tortillas corn tortillas
1 Cup oil
1 pound ground beef
1/2 cup green onions -- chopped
1 cup cheddar cheese, shredded
1/2 cup olives

Preparation / Directions:

In saucepan combine tomato paste, water, garlic, chili powder, salt cumin and tabasco; simmer 20 minutes. Over medium heat cook tortillas in about 1/4" oil just until softened; drain on paper towels. In skillet brown beef with onions; pour off fat. Stir in 1 1/2 cups cheese, 1 cup tomato paste mixture and olives. Spoon additional 1 1/2 cups tomato paste mixture over bottom of 1 or 2 shallow oblong or round baking dishes. Spoon beef mixture down center of each tortilla; fold or roll tortilla around filling and place, seam-side down, in baking dish. Pour remaining tomato paste mixture over tortillas and sprinkle with remaining cheese. Bake at 350° for 15 to 20 minutes or until hot and bubbley.

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  (1 1/4 1/2 Stars!)
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