G'ma Lisa's Enchiladas

Okay, you may have a recipe like this that has been passed down for generations in your family, but it was passed to me from my wonderful Mother-in Law and so she gets her name on it. Sorry. Now these aren't your typical rolled up and stuffed enchiladas. In fact when Ryan and I were dating and I had them for the first time I was not excited about eating them when he dished me up a plate... but they are soooo good! And really not that hard to make!

Sauce:
2 lbs. Hamburger
1 Onion
1 Green Pepper
2 packages of Lipton Noodle Soup
2 46 oz Cans of Tomato Juice
2 tsp. Chili Powder
10-14 Mezzetta Hot Chili Peppers

Brown hamburger, onion and green pepper and salt and pepper to taste. In the largest pot you have, make Lipton Noodle Soup according to directions. Combine all ingredients, bring to a boil and then reduce to a simmer uncovered for 1 1/2 - 2 hours (my pot can't handle it all, so when I make it this way I have to wait about an hour to add the second can of tomato juice, or it won't all fit, I'll explain the slow cooker way at the bottom).


Tortillas:
2 c. Flour
2 c. Corn Meal
1 tsp. Salt
1 egg
1/4 c. Oil
Water

Combine all ingredients in a large mixing bowl (preferably one that has a pouring lip, it is easier that way). Now, I have no idea how much water is added, but you add enough to make the mix really runny. So just when you think you have added too much, add a little more. I was taught to place your mixing bowl in your sink and use your hand mixer to mix it up. That way you can keep adding water (and the splatters don't get all over your kitchen). So the mix will kind of be like making crepe or really thin pancake mix. Then make like pancakes on a hot griddle. One trick that we always do is quickly pour your "pancakes" on your griddle and then tip the griddle from side to side letting the batter run all over so that they are even thinner. I hope this is making sense... if people have questions let me know and then maybe I'll have to take pictures the next time I make 'em... ooo and excuse to make them again (we just had them a couple of days ago... heeheehehe)

Sides:
Diced Onion
Shredded Mild Cheddar Cheese (if you live in Utah get Cache Valley)
Head of lettuce coarsely chopped

To Serve:
Place layer of tortillas on plate, top with lots of cheese, onions cover with sauce and lettuce...oh, and you know me, a little more cheese on the top. Enjoy several helpings, this makes a TON!!!


****Update****
I forgot to add my Slow Cooker option. The full recipe make oodles of sauce, and so I usually half everything (except I still use the full onion and green pepper, and usually put 7-9 chili peppers in, but we like it spicy). Make the soup in a regular pot and then combine all ingredients into a slow cooker and simmer on low all day, with the lid tipped so that some of the water can evaporate out and thicken it up. This is really great for Sundays. I usually cook my meat the night before and then just throw it all together before church. I think if I had a larger slow cooker I would do the entire recipe and then freeze half of it, but I just have a regular sized one, and it barely holds half of the recipe. I don't know why, but doing it in a slow cook just seems so much easier to me. *I would still recommend using the full recipe for the corn tortillas, even if you half the batch of sauce.