West Of The Pecos Enchiladas - cooking recipe

Ingredients

1 lb. ground beef
1 tsp. salt
salt to taste
1/2 lb. Longhorn cheese, grated
1 can chopped ripe olives
1 c. chopped onions
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 (10 1/2 oz.) can tomato soup
1 can mushroom stems and pieces
1 tsp. picante sauce to each enchilada
garlic
2 c. water
1/2 c. cooking oil
2 Tbsp. chili powder
1 doz. tortillas

Preparation

Brown the beef.
Add 1/2 teaspoon salt and garlic salt. Reserve 1 cup cheese.
Add meat to remaining cheese, olives and onions.
Combine tomato sauce, tomato paste, soup, water, oil, chili powder, garlic powder and 1/2 teaspoon salt.
Simmer.
Dip tortilla in sauce; place a heaping tablespoon of meat in center. Roll.
Lay filled tortillas in baking dish.
Pour 1 cup sauce over tortillas.
Bake at 350\u00b0 for 15 minutes.
Sprinkle with reserved cheese.
Heat until cheese is melted.
Serve with remaining sauce.