| 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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