| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Mexican | Mexican, Main dish, Meats, Cheese/eggs | 12 | Servings |
INGREDIENTS
| 1 | tb | (rounded) shortening |
| 1 | tb | Flour |
| 1 1/2 | tb | Red chili powder |
| 2 | c | Water |
| Corn tortillas | ||
| Filling (see below) | ||
| 2 | lb | Lean ground beef |
| 1 | sm | Onion |
| 1 | lg | Ripe avocado, diced |
| Salt | ||
| Mozzarella, Cheddar, Monterey Jack cheese, shredded, as desired |
INSTRUCTIONS
ENCHILADAS FILLING ENCHILADAS: To make sauce, melt shortening in skillet. Add flour; mix well. Stir in chili powder and water. Bring to boil, cooking and stirring until thickened. (Should be thick enough for dipping corn tortillas.) FILLING: Cook ground beef until brown. Add diced onion, avocado and salt; mix thoroughly. Dip corn tortillas in sauce. Fill with meat mixture and lots of cheese. Roll and serve piping hot. Preparation time: 15 minutes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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