Yankee Enchiladas
By: Madge Lennen-Wichita Kansas
1 medium package corn chips
1 big head lettuce
1 medium onion
¼ lb. cheddar cheese
Chop as for tossed salad. Cover and place in refrigerator.
Sauce:
1 lb. hamburger, salt to taste. Brown loosely in skillet, crumble, pour off excess grease. Add 2 level Tbs. flour and stir into meat.
Add:
1 can tomato soup or tomato sauce
2 cans water
1 tsp. chili pepper
½ tsp. oregano
¼ tsp. garlic powder or garlic salt
Cook until the thickness of gravy.
On plate put corn chips around the edge of the plate. Heap salad on plate, then pour meat sauce on the salad. Serve immediately. Serves 4
“Four satisfied individuals-4 plates, 4 forks, 1 salad bowl and 1 skillet to wash.
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Tags: main dish recipes, Recipes
