| 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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