Source
~ from Betty Crocker International Cookbook
Posted to EAT-L Digest 10 November 96
Date: Mon, 11 Nov 1996 11:58:03 -0500
From: Renee Farkas rcf1@CORNELL.EDU
Original recipe from Squirrel's RecipeML Archive - http://dsquirrel.tripod.com/recipeml/indexrecipes2.html
Category
Mexican
Yield
1 servings
Prep Time
10 minutes
Cook Time
30 minutes
|
Beef Enchiladas
Mexican enchiladas
| Amount |
Ingredient Name |
Description |
| 22/25 pound |
Ground beef |
|
| 3 cups |
Monterey jack cheese |
Shredded |
| 3/4 cup |
Green onions |
Sliced |
| 3/4 cup |
Sour cream |
(more if you like sour cream) |
| 3 tablespoons |
Fresh parsley |
|
| 1 1/2 teaspoons |
Salt |
|
| |
Pepper |
|
| 3 cans |
Tomato sauce |
|
| 1/2 cup |
Green peppers |
Chopped |
| 1 tablespoon |
Chili powder |
|
| 1/4 teaspoon |
Cumin |
|
| |
Enchiladas |
|
Steps
1. Pre-heat oven to 425 F. Spray or lightly grease a 9" X 12" (or whatever) pan. Brown beef and drain, add sour cream, green peppers, chili powder, cumin, 1 cup cheese and onions. Cook so all combines and cheese melts.
2. Heat enchiladas ( I open bag and nuke for 30 seconds and flip package over and nuke for another 20 sec. ) Place 1-2 T of mixture on enchilada and roll-up. Place side by side in pan, cover with sauce and remaining cheese.
3. Cook for 30 minutes or till bubbly.
Notes
|