Enchiladas and Tacos

Ingredients

• 1 1/4 lbs. cooked hamburger
• 1/4 head of lettuce chopped very fine
• 2 medium onions chopped
• 1/2 lb. grated cheese
• A can of Enchilada Sauce
• 1/4 cup Crisco oil
• Chili powder (according to hotness desired)
• Salt to taste
• <2 cups water

Method

1. 1

   Heat Crisco until hot.

2. 2

   Add chili powder and salt.

3. 3

   Add flour and make a paste.

4. 4

   Then add water and make a sauce.

5. 5

   Heat tortillas in hot Crisco for a second or two on both sides.

6. 6

   Dip tortillas in enchilada sauce, fill with cooked hamburger, raw onion, and cheese.

7. 7

   Roll up and place cheese on top, spoon sauce over them.

8. 8

   Heat in 400 degree oven until cheese melts.

9. 9

   For tacos, fill heated tortillas with hamburger, cheese, lettuce, and onions.

10. 10

    Serve with refried beans and tomatoes.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 35. The excerpt below is the record exactly as published.

ENCHILADAS AND TACOS Big lec. 1 1/4 lbs. cooked hamburger 1/4 head of lettuce chopped very fine 2 medium onions chopped | 1/2 lb. grated cheese A ean of Enchilada Sauce: Fortillas 1/4 cup Crisco oil | BOS D pee uer Chili powder (according to hotness desired) Salt to taste <2 cups water

Cook this with the app: pantry check, scaling, and the assistant.