Beef and Cheese Enchiladas - Grandmother Henderson Style
(You can't grow up in South Texas and not crave enchiladas often. These are easy, but a bit messy to make)
1 lb ground beef
1 small onion, diced
1 tsp salt
1 pkg McCormick's Enchilada Mix
1 can tomato sauce
2 cans water
1 cup Crisco
1 pck each of colby jack and monterey jack cheese
Brown beef in skillet: drain (leave a little grease if you don't mind it-makes them better!)
Add onion, cook until soft. Add salt and pepper, tomato sauce and water. Simmer 5 minutes and set aside.
In another skillet heat Crisco and lightly cook tortillas one at a time on both sides. I cook until the edges are a little crispy when you try to roll them. Dip in meat mixture adn place in casserole dish. Fill with meat and cheese, roll, and place seam down. When the pan is full, sprinkle with meat mixture and cheese down the center of enchiladas. Bake at 350 for 25 minutes or until bubbly.