This was so good I just had to share it with you.
2 lbs of course ground chuck
1 medium Mexican onion, chopped
1 packet taco seasoning powder
1 20-pack of corn tortillas
2 cups of vegetable oil
1 lb of Mexican shredded cheese blend
1 large jar of Pace salsa, medium or mild
5 cans of green Enchilada sauce
2 small cans of green chopped Chiles
22 individual paper towel sheets
9×13 glass rectangular baking pan
First combine the onions, beef, and about half of the taco seasoning powder in a large skillet until well cooked and browned. When done, put in a spaghetti strainer to help drain off the oil.
Second, heat the vegetable oil in a frying pan until very hot, then fry corn tortillas individually for no more than 10 seconds each, remember you don’t want them stiff. As soon as bubbles start to appear in the corn tortillas, immediately remove each one and layer between paper towel sheets on a paper plate.
Third, combine half of the Mexican Cheese, the whole jar of Salsa, the two small cans of green Chiles, the browned ground beef, and two cans of green enchiladas sauce until well mixed in a large bowl.
Fourth, I would recommend placing a bunch of paper towels under everything at this point because it’s going to get messy. Separate tortillas from their individual sheets of paper towels and place altogether on a paper plate. Take one can of green enchilada sauce and smother the inside bottom of 8×12 or 9×14 glass pan, and set to the right. To the far left should be the tortillas, two cans of green enchiladas sauce in a bowl or pie tin. The browned beef should be in the middle. Take each tortilla and dip in both sides of the green sauce then fill with the beef, salsa, and cheese mixture. Roll, then place in rectangular glass pan. Remember you don’t want to overfill each tortilla as they should retain there shape when cooked. Also remember the tortillas will tear easily after they’re wet by the sauce so care should be taken when placing in the glass pan. If you have any remaining ground beef after you fill the pan, spread it over the top evenly along with the remaining ½ pound of Mexican shredded cheese and cover with a sheet of aluminum foil
Bake for 30 to 40 min at 350*, then remove the foil and bake with the oven off for 5 to 10 minutes to lightly brown. Remove from the oven, and let it sit a few minutes to cool before eating, as it will certainly be hot and delicious afterwards.
It’ll take about an hour to pre-prep, but will be worth the wait and enjoyment.