| 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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