Red Enchiladas

Directions

1. 1
   Mash and cook beef on medium, drain oil.
2. 2
   Add frozen chili, stir well.
3. 3
   (If using powdered chili, sprinkle on meat and stir well.
4. 4
   Add water and stir to desired consistency; more for thin sauce, less for thicker gravy sauce.)
5. 5
   In separate pan with hot oil covering bottom of pan, lay corn tortilla, turning over immediately to keep soft and transfer to serving plate.
6. 6
   Top with mixture, cheese and onions.
7. 7
   Repeat for 3 or 4 layers.
8. 8
   Heat plate in oven at 350° for five minutes, or micro for 2 minutes.
9. 9
   Top with egg and garnish with lettuce and tomato around edges.
10. 10
    Serves approximately 4.