| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Tomato paste |
| 4 |
c |
Water |
| 1 |
t |
Salt |
| 4 |
t |
Chili powder |
| 1/2 |
t |
Ground cumin |
| 2 |
|
Garlic cloves, finely |
|
|
chopped |
| 1 |
lb |
Lean ground beef |
| 1 |
|
Onion, finely chopped |
| 2 |
c |
8 oz. shredded cheddar |
|
|
cheese |
| 1 |
c |
Kellogs®Corn Flakes® |
|
|
crushed |
| 1/2 |
c |
Sliced, ripe olives |
| 12 |
|
Corn, 7-inch tortillas |
INSTRUCTIONS
In medium-sized saucepan, stir together tomato paste, water, salt,
chili powder, cumin and garlic. Bring to boil. Reduce heat and simmer
uncovered for 20 minutes. Remove from heat. 2.In large saucepan, brown
ground beef with onion. Drain, Stir in 1 cup tomato mixture, 1 cup
cheese, Kellogg's ® Corn Flakes® cereal and olives. Pour remaining
tomato mixture into 13 x 9 x 2-inch baking pan. 3.Spoon 2
measuring-tablespoons of beef mixture onto center of each tortilla.
Roll up tortilla and place in pan, seam side down. Top filled
tortillas with remaining beef mixture. 4.Bake at 350 ø F for 15
minutes. Sprinkle remaining cheese over top. Bake about 5 minutes
longer or until cheese melts and enchiladas are thoroughly heated.
Notes Recipe by: Kellogs® Recipe by 1996 Mars, Incorporated Posted to
brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998
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