Mom's Beef Enchiladas

These are my mom's enchiladas and we LOVE them! Hope you like them too.

1-2 lbs ground beef
1 - 14 oz. can of Old El Paso mild Enchilada sauce
1 small can tomato sauce
shredded cheddar cheese or Mexican blend cheese
sour cream
12-15 corn tortillas
Crisco or veg. oil
sliced olive (opt.)
green onions (opt.) add these opt. ingredients in with the cheese if you so choose.

Brown meat in a pan; drain the grease. Then add enchilada sauce and tomato sauce to the meat and simmer for 10-15 minutes. While the meat is simmering place a small amount of Crisco or oil in another pan and heat. Once heated fry each corn tortilla for about 5-10 seconds on each side, just until it starts to bubble. Don't leave them in the oil to long or they will be come hard and will break. I place my tortillas after frying on paper towels to blot and soak up the extra oil. Then in a 9 x 13 inch dish assemble the enchiladas. I put a spoon full of meat in center of tortilla, then a spoon full of sour cream, then some cheese, and roll up tortilla and set seam side down in pan. Repeat for all other tortillas. Then pour the extra meat and sauce over the top of the enchiladas and top with desired amount of cheese. Bake at 350 degrees for about 20-30 minutes or until cheese is bubbly.

Freezer Meal instructions: Assemble in a freezer container as directed above. Top with foil and freeze. Then when ready to eat thaw pan over night in refrigerator or on counter top for several hours the day of. Then bake uncovered in oven at 350 degrees for 20-30 minutes until heated through and cheese is bubbly.