Yield: 6 Servings
Measure | Ingredient |
---|---|
3 cups | Sharp cheddar cheese; shredded |
2 tablespoons | Flour |
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 |
½ teaspoon | Salt |
1 dash | Tabasco sauce |
12 \N | Corn tortillas |
\N \N | Cooking oil |
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