| 1 package corn or flour tortillas | 2 10-ounce cans Old El Paso enchilada sauce, one mild, one hot |
| 2 1/2 cups grated cheddar cheese, mild or sharp | 1 lb. lean ground beef |
| 1 cup sour cream, or 1 can cream of mushroom soup + 1/3 can water | 1/4 cup chopped green onion or regular onion |
| 1/2 tsp. salt | 1 tsp. ground cumin |
Preheat oven to 400 F.
Brown beef in heavy skillet. Add onion and soften. Pour
off fat from beef. Add sour cream (or mushroom soup and water), salt,
and cumin.
Choose a casserole large enough to hold all enchiladas in one stack.
Put some sauce on bottom of casserole.
Put first tortilla on bottom of casserole, brush with sauce, add 3
to 4 tablespoons of beef filling, the 1/3 cup grated cheese.
Repeat with remaining enchiladas. Before last layer of cheese,
pour on rest of sauce, and top with rest of cheese.
Bake 40 minutes, until bubbling.
Jane and Justin make a variation they call Tamale Pie.