MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandad's Tortilla Meal

Categories: Tex-Mex

Yield: 6 Servings

1 pk Corn tortilla shells

2 cn Old ElPaso Enchilada sauce

1 Head Iceberg letuce

2 Large tomatoes

1 Large yellow onion

1/2 lb Cheddar cheese, medium

1 ea Mashed potatoes (lg serving)

1 ea Pinto beans (serving)

3 lb Hamburger

Crumble hamburger into skillet with 1/2 cup water. Cook until done then
drain juice. You might want less hamburger but leftover can be used for
sandwiches. You want enough for a extra large serving for

each person, at least 3 tablespoons. (this is not just for the meat, but
large servings for everything, the resaon why explained later). Prepare
mashed potatoes as you normally do. The Pinto beans are best if they are
fresh cooked although canned beans will do. (I personaly prefer the taste fo
fresh). Kidney beans may be substituted if desired.

Dice onion, chop tomato into small chunks and grate cheese. Place corn
tortilla shell in hot skillet with enough cooking oil to coat the bottom of
skillet (cast iron works best), cook for about 30 seconds on each side.

With spatula remove to sauce pan with the simmering enchilada sauce ( I
suggest 1 can of hot and 1 of mild for a medium taste or 2 mild for a mild
taste. Soak in sauce for 1 minute then place flat on plate. Place mashed
potatoes on top of shell, then some grated cheese, then beans, hamburger,
and the lettuce - tomato salad (add garlic salt if deired) followed by the
diced onion and more cheese. Place a second tortilla on top and build a
second layer following the same process (if desired) using smaller amounts.
Warning, as my grandfather used to say, "Your eyes can get bigger than your
stomache!"

When I was a kid we ate these once a week.. Every Friday at 5:00 pm. We knew
what was gonna be for supper.. I would eat light all day just so I would be
prepared for "tortillas" as my grandparents called them. (I was told this
was a depression era recipe called Miner's Pail but never confirmed) My
grandparents got this recipe back in the30's from a migrant worker that
Grandad had met. While working as a breakman at the morenci mines . It was
funny tho,lone time we would be having "tortillas" for supper, the next it
might be "enchiladas" but they were the same thing.<G> They called them that
for the tortillas or enchilada sauce I guess.. I thought of calling this
Tex-Mex Casserole but it really isn't that either and anyways old habits are
hard to break. So.... Enjoy

originating site: http://creekdesigns.com/recip.htm



MMMMM

: MMMMM----- Recipe via Meal-Master (tm) v8.06

: Title: Grandad's Tortilla Meal

: Categories: Tex-Mex

: Yield: 6 Servings

: 1 pk Corn tortilla shells

: 2 cn Old ElPaso Enchilada sauce

: 1 Head Iceberg letuce

: 2 Large tomatoes

: 1 Large yellow onion

: 1/2 lb Cheddar cheese, medium

: 1 ea Mashed potatoes (lg serving)

: 1 ea Pinto beans (serving)

: 3 lb Hamburger

: Crumble hamburger into skillet with 1/2 cup water. Cook until done then
: drain juice. You might want less hamburger but leftover can be used for
: sandwiches. You want enough for a extra large serving for

: each person, at least 3 tablespoons. (this is not just for the meat, but
: large servings for everything, the resaon why explained later). Prepare
: mashed potatoes as you normally do. The Pinto beans are best if they are
: fresh cooked although canned beans will do. (I personaly prefer the taste fo
: fresh). Kidney beans may be substituted if desired.

: Dice onion, chop tomato into small chunks and grate cheese. Place corn
: tortilla shell in hot skillet with enough cooking oil to coat the bottom of
: skillet (cast iron works best), cook for about 30 seconds on each side.

: With spatula remove to sauce pan with the simmering enchilada sauce ( I
: suggest 1 can of hot and 1 of mild for a medium taste or 2 mild for a mild
: taste. Soak in sauce for 1 minute then place flat on plate. Place mashed
: potatoes on top of shell, then some grated cheese, then beans, hamburger,
: and the lettuce - tomato salad (add garlic salt if deired) followed by the
: diced onion and more cheese. Place a second tortilla on top and build a
: second layer following the same process (if desired) using smaller amounts.
: Warning, as my grandfather used to say, "Your eyes can get bigger than your
: stomache!"

: When I was a kid we ate these once a week.. Every Friday at 5:00 pm. We knew
: what was gonna be for supper.. I would eat light all day just so I would be
: prepared for "tortillas" as my grandparents called them. (I was told this
: was a depression era recipe called Miner's Pail but never confirmed) My
: grandparents got this recipe back in the30's from a migrant worker that
: Grandad had met. While working as a breakman at the morenci mines . It was
: funny tho,lone time we would be having "tortillas" for supper, the next it
: might be "enchiladas" but they were the same thing.<G> They called them that
: for the tortillas or enchilada sauce I guess.. I thought of calling this
: Tex-Mex Casserole but it really isn't that either and anyways old habits are
: hard to break. So.... Enjoy

: originating site: http://creekdesigns.com/recip.htm



: MMMMM





Hmm, the terms "tortilla" and "shell" are really mutually exclusive, one
normally doesn't use the two together. "tortilla" implies a flat, corn
or flour "round", while the term "shell" implies something that obviously
isn't flat.

Reading the recipe, you are apparently using "tortillas", not "shells",
thus the recipe is for what is known as a "tostada". If you were to make it
using a "shell", then it would be called a "taco".