Recipes/Cooking/Baking
Hamburger Enchiladas with Tortillas
This is a favorite recipe from Lavonne Baker (Ray's mother's mother).
The sauce got the name ‘ooh yum’ from Ray's reaction as a kid when it was cooking!
He has wonderful childhood memories of eating it—and he made it himself as he got older.
When I make it these days, he takes seconds, thirds, fourths, fifths ... stopped only by the
fact that he wants some leftovers!
Preheat oven: 350°F
You might want to watch these first:
Ingredients (in the order they're used):
1 lb ground beef
(optional) 1/2 medium onion, diced
2 cans corn (about 12 ozs each)
1/4 tsp oregano
1/4 tsp marjoram
(optional) 2 tsp salt (I use only 1 tsp)
2 8-oz cans tomato sauce (or 1 15-oz can)
1 10-oz can (red, mild) enchilada sauce
[Note: Las Palmas mild is MUCH hotter than Old El Paso mild!]
12 (or more) yellow corn tortillas
1/2 lb grated cheddar cheese
- Brown the diced onion (if used) with the ground beef.
Drain fat, as needed.
- Add to the meat: corn, spices, tomato sauce, enchilada sauce.
Stir. Simmer for 5 minutes.
- Line a 13x9 inch pan with 6 (or more) corn tortillas.
Cover with half the sauce mixture.
Put another layer of corn tortillas.
Cover with remaining sauce mixture.
- Sprinkle with grated cheese.
- Bake at 350°F for about 20 minutes.
Cheese should be melted and mixture should be bubbly.