Steamer enchilada casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14½ | ounce | Can whole tomatoes |
| 1 | small | Onion; cut in pieces |
| 1 | each | Garlic clove; minced |
| ½ | teaspoon | Ground red pepper |
| ½ | teaspoon | Salt |
| 6 | ounces | Tomato paste |
| 1 | pounds | Ground beef; browned |
| 8 | ounces | Cheddar cheese; shredded |
| 10 | eaches | Corn tortillas |
Directions
To prepare sauce, blend tomatoes and liquid with onion and garlic in a blender or food processor. Pour into medium sized saucepan. Add red pepper, salt and tomato paste. Heat to a boil; then simmer for 5 to 10 minutes. In mixing bowl, combine browned ground beef, half of the cheese and half of the prepared sauce.
Dip tortilla in sauce and place 1 to 2 tablespoons of beef filling in the center. Roll up and place in rice bowl. Repeat for remaining tortillas.
Pour remaining sauce over enchiladas and top with remaining cheese.
Add ¾ cup water to reservoir, cover and steam for 16 to 17 minutes.
Serves 4
Source: Rival Automatic Steamer And Rice Cooker booklet Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 06-19-95