Cassidy Bailey

Enchiladas

1lb. ground beef

1 dozen corn tortillas

1 can chopped olives

1 10oz. can cream of chicken soup

1 10 oz. can cream of mushroom soup

½ chopped onion

1 lb. shredded cheddar cheese

1 can diced green chills

1 10 oz. can enchilada sauce

Cook the ground beef until well done.  Mix together soup, enchilada sauce, olives, onions and chills.  Layer tortillas, soup mixture, ground beef, cheese, repeat layer in casserole dish.  Bake for 45-60 minutes at 350.

Tortillas

1 ½ c. all-purpose flour

½ teaspoon salt

2 T. plus 2 t. veggie oil

1/2 c. warm water

Combine all ingredients until it forms dough.  Roll dough into a big ball and take about a 1-2 inch piece off.  Pat the dough flat with your hands or take with a rolling pin and roll into circles.  Put the dough on a flat pan on the stove and let the sides cook until there are little brown specks on both sides like you would see on other tortillas.

Cinnamon Crisps 

1 stick butter, melted

3 whole flour tortillas

1 c. sugar

1 Tablespoon ground cinnamon

Preheat oven to 350.  Mix together sugar and cinnamon.  Brush butter onto one side of tortilla, sprinkle cinnamon sugar.  Flip and repeat.    Bake for 15-17 minutes until very crisp.  Remove from oven and allow to cool.  Break into pieces and enjoy with ice cream.