Yield: 6 Servings
|3 cups||Sharp cheddar cheese; shredded|
|½ cup||Onion; chopped|
|2 tablespoons||Butter or margarine|
|½ pounds||Ground beef|
|2 cans||Tomato sauce; 8 ounces each|
|16 ounces||Kidney beans; canned|
|1 tablespoon||Chili powder|
|1 dash||Tabasco sauce|
Toss together 2½ cups cheese and flour. Saute' onion in butter. Remove from heat; stir in cheese mixture. Brown meat; drain. Add tomato sauce, beans and seasonings; simmer 10 minutes. Dip each tortilla in hot oil to soften. Place approximately ¼ cup cheese mixture on each tortilla; roll up tightly. Place seam side down in an 11 ¾ X 7 ½" baking dish. Cover with meat mixture. Cover dish with aluminum foil; bake at 350F degrees, 20-25 minutes or until heated through. Top with remaining cheese.
NOTES : This is good & easy. A nice change of pace from regular enchiladas, or a way to use up that 5 gallon container of leftover chili in the freezer!!!
Recipe by: Cheese Cookbook/Donna Moore, Khobar, KSA Posted to MC-Recipe Digest V1 #746 by Creedenite@... on Aug 17, 1997