| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Tomato paste |
| 4 | c | Water |
| 1 | ts | Salt |
| 4 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 2 | Garlic cloves; finely chopped | |
| 1 | lb | Lean ground beef |
| 1 | md | 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
1.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 ° 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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