| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Crs, Totest, Post, Chopmeat |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
|
Chopped onion |
| 1 |
ts |
Garlic powder |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cream of chicken soup |
| 2 |
cn |
(8oz) mild enchilada sauce |
| 3/4 |
c |
Milk |
| 30 |
|
Crisp corn tortillas, |
|
|
Broken |
| 2 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Brown meat, onion and garlic until onion is tender; drain. Stir in soup,
sauce and milk.
Layer as follows:
Half the shells, meaat anad cheese. Repeat layers. Bake 45 minutes or until
heated through at 350F. Let stand a few minutes before serving.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw
12-95
Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999
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