| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 1 | Servings | ||
INGREDIENTS
| 8 | Flour (8 inch) tortillas | |
| 2 | c | Tomato juice |
| 1 1/2 | c | Shredded iceberg lettuce |
| 1 | tb | Vegetable oil |
| 1 | c | Seeded, chopped tomato |
| 1/2 | lb | Ground chuck |
| 1 | Envelope taco seasoning mix | |
| 1 | cn | (16 oz) refried beans |
| 2 | c | Shredded cheddar (more if you like) |
INSTRUCTIONS
Wrap tortillas tightly in foil. Bake at 350 for 15 minutes. Combine tomato juice, oil and seasoning mix. Stir well. Brown ground chuck in skillet, drain. Stir in 1/2 cup tomato juice mixture and beans. Bring to a boil, cover, reduce heat and simmer 5 minutes or until heated. Stir occasionally; remove from heat. Place about 1/4 cup meat mixture and 2 1/2 TB cheese down center of tortilla. Roll up tortillas and place seam down in a lightly greased 9x13 baking dish. Pour remaining tomato mixture over casserole. Cover and bake for 35 minutes or until heated. Uncover and sprinkle with remaining cheese; bake 5 minutes or until cheese is melted. Sprinkle lettuce, tomato and avocado over enchiladas; serve with sour cream. Posted to Bakery Shoppe Digest146 by novmom@juno.com (Angela Gilliland) on Jul 05, 1997
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