Mexican Enchiladas - Maxim CM5 Owner's Manual

Mexican Enchiladas

12 corn meal crepes
1 lb. ground beef
1/2 cup chopped green or yellow onions
10 pitted ripe black olives, sliced
1 teaspoon salt
1 clove garlic, minced
1-2 teaspoons chili powder
1-3/4 cups cubed sharp cheddar cheese
Sauce:
1 16 oz. can tomato purée or sauce
1 6 oz. can tomato paste
1 small onion, minced
1 teaspoon salt
2 teaspoons sugar
1 clove garlic, minced
1-2 teaspoons chili powder
Preheat oven to 350ºF. In large skillet, cook ground beef and onions
until onions are soft and meat is browned. Remove from heat, drain
excess fat. Stir in olives, salt, garlic, chili powder and 1 cup of
cheese. Place 1-2 heaping spoonfuls across center of each crepe,
brown side out. Place seam side down in buttered 9" x 13" baking
dish. Pour sauce down center of crepes. Bake 20-25 minutes or
until hot and bubbly.
To make sauce, combine ingredients in saucepan. Bring to boil
and simmer for 10 minutes. Stir in remaining 3/4 cup cheese. Taste
for seasoning. Add extra chili powder if desired.
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