| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Casseroles, Hamburger, Mexican, Microwave, Pork |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Soft cream cheese |
| 4 |
|
6-inch tortillas |
| 3/4 |
lb |
Ground beef or pork |
| 8 |
oz |
Can stewed tomatoes |
| 4 |
oz |
Can diced green chili |
|
|
peppers |
| 1/2 |
c |
Enchilada sauce, mild |
| 1 |
t |
Ground cumin |
| 1/2 |
c |
Shredded Monterey jack |
|
|
cheese Mexican style |
INSTRUCTIONS
Spread about 2 tablespoons cream cheese onto each tortilla; fold
tortillas in half. Set aside. 2. In a 1 1/2 quart microwaveable
casserole dish, crumble the ground beef or pork. Microwave, covered,
on high for 3 1/2 to 4 1/2 minutes, until no pink remains, stirring
once. Drain off fat. 3. Stir in undrained tomatoes, undrained chilis,
enchilada sauce, and cumin. Cook, covered, on high for 5 to 7 minutes
or until heated through. Spoon about three-fourths of the meat mixture
into a 12x7x2 microwave safe baking dish. Arrange folded tortillas
over meat mixture in the dish. Pour remaining meat mixture over
tortillas. 4. Cover with waxed paper. Cook on high for 3 to 5 minutes
or until heated through. Sprinkle with shredded cheese. Recipe by:
Tasty Timesaving cookbook Posted to MC-Recipe Digest V1 #537 by
"Stephens, Diana" <Diana.Stephens@Coors.com> on Mar 22, 1997
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