Beef Enchiladas

• 1 lb ground beef,
• 1/4 of a white onion, diced
• Salt & Pepper to taste
• Lawry's Enchilada Sauce seasoning packet
• 1 15 oz can tomato sauce
• 2 2/3 cup water
• 15-18 corn tortillas
• Canola oil
• Shredded Cheese

Sauce: Pour water and tomato sauce into a sauce pan. Whisk in seasoning packet until mixed thoroughly. Bring to a boil. Reduce and simmer 15-20 minutes, stirring regularly.

Meat: Brown onion and ground beef in a skillet. Season liberally with salt and pepper. Drain excess grease and remove from skillet.

Tortillas: Add just enough oil to coat the bottom of the skillet. When oil is hot, place tortillas in for 3-4 seconds on each side. Remove and place on a plate lined with paper towels. Let cool a few minutes. Blot excess oil off of the tortillas.

Enchiladas: Pour a little bit of the sauce into the bottom of a 9x13 pan, just covering the bottom of the pan. Place a small amount of ground beef in the tortilla, roll and place in the pan. Repeat until all tortillas are rolled. Add any leftover meat into the remaining sauce. Pour the sauce over the rolled enchiladas as evenly as possible. Top with as much cheddar cheese as you like. Bake at 375 for 20-30 minutes or until nice and bubbly. You may want to cover with foil to prevent excess browning.

Serve with beans, rice, chips and guacamole, and a tomato and lettuce salad, for a full Tex-Mex meal.

Serves 4-6 people.

Recipe adapted from Wanda DeLoach's Isn't Life Delicious cookbook