| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 2 | c | ALL PURPOSE GROUND MEAT MIX; thawed |
| 1 2/3 | c | CREAMY MUSHROOM SAUCE; (recipe follows) -or- |
| 1 | cn | (10.75 oz) cream of mushroom soup |
| 1 | cn | (14 oz) enchilada sauce |
| 1/4 | c | Milk |
| 1 | cn | (4 oz) diced roasted green chiles |
| 12 | Corn tortillas | |
| 12 | oz | (3 cups) shredded cheddar cheese |
| 1 | cn | (2.25 oz) sliced olives |
INSTRUCTIONS
In a large skillet over medium heat, place ALL PURPOSE GROUND MEAT MIX, creamy Mushroom Sauce or cream of mushroom soup, enchilada sauce, milk and green chiles. Stir occasionally until heat through. Heat tortillas in microwave oven until softened. Place about 1/4 cup cheese and 1 teaspoon slice dolives in center of each tortilla. Roll and Place, seam side down on top of heated meat mixture. Cover and reduce heat. Simmer about 3 minutes until cheese melts. Spoon onto serving plates. Posted to recipelu-digest Volume 01 Number 558 by Midian125 <Midian125@aol.com> on Jan 19, 1998
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