Ingredients

The following ingredients have 5 Servings
  • 1 1/2 lb. lean ground beef
  • 1/2 large onion (diced)
  • 3 cloves garlic (minced)
  • 2 1/2 cups Homemade Enchilada Sauce*
  • 12 to 15 small corn tortillas
  • 3 tbsp vegetable oil
  • 2 cups colby jack cheese (shredded )
  • avocado (sliced)
  • tomato (diced )
  • sour cream
  • cilantro (chopped )
  • black olives (sliced)

Instruction

  • Combine the ground beef, onion and garlic in a skillet over medium high heat and cook until no longer pink, crumbling the meat with a wooden spoon. Drain any excess fat and return skillet to stove top.
  • Add in the enchilada sauce* and let simmer about 10 minutes.
  • Meanwhile heat another skillet over medium high heat and add the vegetable oil. Once hot, add the corn tortillas, one at a time or if the skillet is large enough add more, so they are not over lapping. Fry the tortillas for about 1 minute (until lightly golden brown) and then flip, cook on the opposite site until lightly golden brown. Remove from skillet and drain on a paper towel lined plate.
  • To serve the flat enchiladas, scoop some of the meat mixture onto the tortilla and sprinkle with the shredded cheese. Top with any additional topping you'd like and enjoy!