| 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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