| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican | 5 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | md | Onion; chopped |
| 1/2 | c | Dairy sour cream |
| 1 | c | Shredded Cheddar cheese |
| 2 | tb | Snipped parsley |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| Salad oil | ||
| 8 | Tortillas | |
| 1 | cn | Tomato sauce (15 oz) |
| 1/3 | c | Chopped green pepper |
| 1 | Clove garlic; minced | |
| 2 | ts | Chili powder |
| 1/2 | ts | Oregano leaves |
| 1/4 | ts | Ground cumin |
| 2/3 | c | Water |
INSTRUCTIONS
MEAT FILLING TORTILLA BASE HOT TOMATO SAUCE Cook and stir meat in large skillet until brown. Drain off fat. Stir in remaining ingredients for Meat Filling. Remove from heat; cover and set aside. Heat 1/4 inch salad oil in skillet over medium heat. Dip each tortilla quickly in oil, turning once with tongs, just until limp; drain on paper towel. In small saucepan, heat all ingredients for Hot Tomato Sauce except water to boiling, stirring occasionally. Reduce heat and simmer uncovered 5 minutes. Pour sauce into 8- or 9-inch shallow dish. Heat oven to 350'. Dip each tortilla into sauce to coat both sides; place about 1/4 cup Meat Filling on center and roll tortilla around filling. Arrange in ungreased baking dish, 13x9x2 inches. Pour remaining sauce and the water over tortillas. Bake uncovered until bubbly, about 20 minutes. If you wish, garnish with slices of ripe olives, avacado, hard-cooked egg or shredded lettuce. Posted to MM-Recipes Digest V4 #208 by muddy@ibm.net on Aug 9, 1997
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