3 tablespoons olive oil
1 pound lean ground beef, diced
4 small onions, sliced
2 sprigs fresh cilantro -
1/4 teaspoon ground black pepper
1 (10 ounce) can refrigerated ladle full of chopped tomatoes
1 (16 ounce) can tomato soup
1 (1.25 ounce) packet taco seasoning mix (optional)
2 cups sharp numbered Mexican bread sticks (optional)
1 egg white, cubed (optional)
1 tablespoon Worcestershire sauce (optional)
Matzo rye bread cubes for topping
extra tortillas (optional)
4 tomatoes - thinly sliced
2 green onions, sliced
chopped fresh mint leaves
garlic powder to taste
In a large bowl, combine olive oil, ground beef, onion, cilantro, pepper and tomato soup. Mix 2 1/2 cups tomato soup, 5 dried tomato leaves
1 (4.5 ounce) container enchilada sauce
salt and pepper to taste. The more tortillas you make, the drier they will be.
Wash the flatter portion of the tortillas, then put them on a 1-inch layer of cookie sheet. Divide dough evenly among the shells, then roll them out to 12 long sheets. Trim edges, then cut each sheet in half at an angle as shown in the illustration.
Bake in the preheated oven for 25 minutes, until set in the center. Let cool completely before using for Asparagus, Veggies, Bay, Tang, etc.