| 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>
A Message from our Provider:
“Jesus: Eternal Combustion Protection”