Enchiladas

This recipe originates from my Mom (Monique). It is my favorite. Something I would dream of while at college...Something I would drive 4 hours for (along with family, of course) and something I still dream of...only this time I'm the one who has to do the cooking. I've made it numerous times for friends and everyone that has ever eaten it has become just as obsessed as I have. My recipe varies a little from my Mom's - I do layers so it is more like an enchilada lasagna and I put cheese in each tortilla to give it that cheesy-deliciousness that Kailee and I just love. It is a little time consuming to make, but well worth it! Apologies for a not-so-technical recipe - this one is mostly directed by personal preference.

Ingredients:
Package of 30 Corn Tortillas
1 19 oz can Enchilada Sauce (I use Hot and then mix it with some tomato sauce leftover from my mexican rice)
1 lb ground beef
1 can Corn
1 can Sliced Black Olives
Shredded Cheddar Cheese (about half a block)
1 Taco seasoning packet
1 cup crisco shortening

Directions:
Heat one cup of Crisco shortening in frying pan. Fry corn tortillas (one by one) until soft (about 15 seconds). The number depends on size of pan. I typically make a 9.5x13 and use 30 tortillas. Pile them on top of each other as you go along on a plate with paper towels to soak up the oil.

In another pan, brown ground beef. Add can of corn and half can of black olives. Add taco seasoning and add water as directed. Simmer.

Grate cheddar cheese. Set aside.

Once the meat filling and tortillas are ready, Pour can of enchilada sauce into large bowl. Dip tortilla (one by one) into sauce and then place in baking dish. Add meat filling and a small handful of cheese. Roll up and place along edge in pan. Continue until entire pan is filled. Pour a small amount of enchilada sauce on top of first layer. Repeat process.

Pour final amount of enchilada sauce on top. Sprinkle a generous coating of cheese on top and sprinkle second half of black olives on top.

Bake at 350 degrees about 30-40 mins.

Served with mexican rice and lots of sour cream!