| Ingredient | Serves 7-8 | Serves 14-16 | Serves 21-24 |
|---|---|---|---|
| Ground beef | 1 pound | 2 pounds | 3 pounds |
| Cheese, grated | 1 pound | 2 pounds | 3 pounds |
| Lawry's enchilada sauce mix | 2 envelopes | 3 envelopes | 4 envelopes |
| Tomato paste | 2 (6 oz) cans | 3 (6 oz) cans | 4 (6 oz) cans |
| Water | 6 cups | 9 cups | 12 cups |
| Flour tortillas (8-9 inch) | 7-8 | 14-16 | 21-24 |
| Olives, sliced (optional) | As desired | As desired | As desired |
Prepare enchilada sauce mix. In saucepan combine enchilada sauce mix, tomato paste and water. Blend well. Bring to a boil, reduce heat and simmer (uncovered) for 15 minutes, stirring occasionally.
Brown ground beef and add about half of the grated cheese to cooked beef. Add 1/2 cup enchilada sauce to beef/cheese mixture for each pound of meat; heat till cheese is melted. Dip flour tortillas in enchilada sauce and fill with meat/cheese mixture (start near an edge & roll closed). Place in 9" x 13" inch pans with a coating of enchilada sauce mix on bottom. Fill pan with enchiladas. Ladle enchilada sauce over the top and cover with remaining grated cheese. Garnish with sliced olives if desired. Bake covered at 350° degrees for about 20 minutes till bubbly hot. (If it is cool bake for about 30 minutes.)
NOTE: I make them ahead and freeze for future meals before they are baked. I defrost and heat when ready to use.
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