Mexican Dinner from Sylvia Burciaga whose family comes from the Mormon Colony at Colonia Juarez, Mexico

Enchiladas
Grate:
12-14 ounces mild longhorn cheddar cheese
Sauté in oil:
1 onion chopped
Add and brown:
1 pound ground beef.
Stir together in a sauce pan:
1 can Old El Paso Enchilada Sauce
1 can tomato sauce
2 T. brown sugar
Salt and pepper, if needed
Heat in a frying pan:
1 C. oil
Fry in oil for 10-15 seconds on each side:
1 dozen corn tortillas
Shake off excess oil and dip each tortilla in warmed enchilada sauce.
Fill each tortilla with 2-3 T. of meat 2 T. and cheese. Roll together and stack:
Pour extra sauce over the top.
Heat in oven for 30 minutes at 350 degrees.
Sylvia likes extra sauce for serving.

Serve together on a plate with shredded lettuce, grated cheese, sour cream and guacamole.

Menu: Spanish Rice, Guacamole, Flan Refried Beans