| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 3 | c | Monterey jack cheese – shredded |
| 3/4 | c | Sliced green onions |
| 3/4 | c | Sour cream (more if you like sour cream) |
| 3 | tb | Fresh parsley |
| 1 1/2 | ts | Salt |
| Pepper | ||
| 3 | cn | (8 ounce) tomato sauce |
| 1/2 | c | Chopped green peppers |
| 1 | tb | Chili powder |
| 1/4 | ts | Cumin |
| Enchiladas |
INSTRUCTIONS
~ from Betty Crocker International Cookbook Pre-heat oven to 425 F. Spray or lightly grease a 9" X 12" (or whatever) pan. Brown beef and drain, add sour cream, green peppers, chili powder, cumin, 1 cup cheese and onions. Cook so all combines and cheese melts. Heat enchiladas ( I open bag and nuke for 30 seconds and flip package over and nuke for another 20 sec. ) Place 1-2 T of mixture on enchilada and roll-up. Place side by side in pan, cover with sauce and remaining cheese. Cook for 30 minutes or till bubbly. Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 11:58:03 -0500 From: Renee Farkas <rcf1@CORNELL.EDU>
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