| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
|
Casseroles, Main course |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Sharp cheddar cheese; shredded |
| 2 |
tb |
Flour |
| 1/2 |
c |
Onion; chopped |
| 2 |
tb |
Butter or margarine |
| 1/2 |
lb |
Ground beef |
| 2 |
cn |
Tomato sauce; 8 ounces each |
| 16 |
oz |
Kidney beans; canned |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Tabasco sauce |
| 12 |
|
Corn tortillas |
|
|
Cooking oil |
INSTRUCTIONS
Toss together 2 1/2 cups cheese and flour. Saute' onion in butter. Remove
from heat; stir in cheese mixture. Brown meat; drain. Add tomato sauce,
beans and seasonings; simmer 10 minutes. Dip each tortilla in hot oil to
soften. Place approximately 1/4 cup cheese mixture on each tortilla; roll
up tightly. Place seam side down in an 11 3/4 X 7 1/2" baking dish. Cover
with meat mixture. Cover dish with aluminum foil; bake at 350F degrees,
20-25 minutes or until heated through. Top with remaining cheese.
NOTES : This is good & easy. A nice change of pace from regular
enchiladas, or a way to use up that 5 gallon container of leftover chili in
the freezer!!!
Recipe by: Cheese Cookbook/Donna Moore, Khobar, KSA Posted to MC-Recipe
Digest V1 #746 by Creedenite@aol.com on Aug 17, 1997
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”