Beef Enchiladas
INGREDIENTS:
1 1/2 lb Ground beef
3 c Monterey jack cheese -
-shredded
3/4 c Sliced green onions
3/4 c Sour cream (more if you like
-sour cream)
3 tb Fresh parsley
1 1/2 ts Salt
Pepper
3 cn (8 ounce) tomato sauce
1/2 c Chopped green peppers
1 tb Chili powder
1/4 ts Cumin
Enchiladas
1 1/2 lb Ground beef
3 c Monterey jack cheese -
-shredded
3/4 c Sliced green onions
3/4 c Sour cream (more if you like
-sour cream)
3 tb Fresh parsley
1 1/2 ts Salt
Pepper
3 cn (8 ounce) tomato sauce
1/2 c Chopped green peppers
1 tb Chili powder
1/4 ts Cumin
Enchiladas
~ from Betty Crocker International Cookbook
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. 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. Cook for 30 minutes or till bubbly.
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. 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. Cook for 30 minutes or till bubbly.