Brown ground beef and chopped onion; drain and add cumin and garlic powder.
In a separate 1-quart pan combine cheese, milk, soup and green chilies and cook on medium heat until melted and smooth.
Pour about 1 cup of cheese sauce into a 12 x 8-inch glass baking dish.
Place about 3 tablespoons of meat in tortillas and roll up.
Place seam down in dish.
Pour remaining sauce over rolled tortillas.
Heat in 350\u00b0 oven until sauce is bubbling. Sprinkle top with shredded cheese.
Makes about 7 tortillas.
Brown meat in skillet.
Add salt and pepper.
Add can of chili.
Place meat mixture in each tortilla.
Sprinkle onion and cheese over meat and roll up tightly.
Place in an 11 3/4 x 7 1/2-inch baking dish.
Pour over enchilada sauce and bake, uncovered, 10 to 15 minutes.
Combine onion, vinegar, water, sugar and red pepper flakes in a small bowl; cover and refrigerate until needed.
Heat broiler; drain onions.
Spread thin layers of mayonnaise and mustard on bread slices; top with a portion of drained onions; top with corned beef and cheese.
Broil 6-8 inches from heat until sandwiches are heated through and cheese is melted, about 3 minutes.
f one onion aside) and saute for 8-10 minutes
Saute onion.
Add ground beef and brown; drain.
Place some ground beef and cheese in a line in the center of a flour tortilla.
Roll and place seam side down in a baking dish.
Place rolled enchiladas side by side.
Pour sauce over.
Add grated cheese on top.
Bake, uncovered, 15 to 30 minutes at 350\u00b0 (until bubbly).
Sift together flour, baking powder and 1 tsp salt. Cut in
).
Heat the ground beef in a large skillet over
Fry ground beef and onions. Add taco seasoning. Set aside.
Combine sour cream and soup, put half of mixture into ground beef and mix well.
Fill soft shells with ground beef mixture, roll up, and place into 9x13 inch cakepan.
Top with the remaining soup mixture.
Sprinkle with cheese.
Bake 350 for 45 minutes.
Top with lettuce, tomatoes, black olives and salsa.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
In frypan, saute ground beef and onion until beef is brown; drain well.
round beef and onion and saute until the meat brown and the
Brown the ground beef and onion.
Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
Cook on medium heat until thick.
Stir occasionally for 10-15 minutes. Remove from heat.
Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake on 350\u00b0F for 15-20 minutes.
Make the macaroni and cheese: bring a big pot of
Prepare macaroni and cheese as directed. Then mix in
Brown ground beef; drain and add onion (let cool).
Add shredded cheese with meat after cooled.
Mix all other ingredients in saucepan on low heat.
Fill tortillas with 3 tablespoons of meat and cheese.
Put in deep dish pan.
Pour sauce over tortillas.
Cover for 15 minutes.
Uncover 10 minutes on 350\u00b0.
Prepare beef and add refried beans and seasoning.
Mix well. Put this in shells and roll up.
Place in greased casserole dish. Put rice over top.
Mix enchilada sauce with can of water and pour over rice.
Top with cheese and onion.
Put in 350\u00b0 oven for 15 minutes.
Mix Velveeta cheese, pimentos, green chilies, cream of chicken soup, milk and enchilada sauce.
Heat slowly until cheese has melted.
Brown meat while soup mixture is cooking.
Stir the soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11\" x 8\" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top.
Top with tomato and onion.
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8\" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.