/3 can of green chili enchilada sauce; cover with tortillas. Tear
Pour a little enchilada sauce on bottom of 9 x 12-inch casserole dish.
Layer 6 tortillas overlapping (can be softened in a little oil).
Spread out beans.
Sprinkle with cilantro and garlic salt.
Layer with 1 cup cheese.
Put another layer of 6 tortillas.
Pour can of green chili enchilada sauce over casserole. Bake at 325\u00b0 for 20 to 25 minutes.
Sprinkle with 1 cup of cheese, lightly covered with foil.
Bake until cheese topping is melted.
Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
Spread the refried beans on the tortillas.
Then, divide the ground meat and top with cheese.
Roll up and put in baking dish. Cover with a can of green chili enchilada sauce.
(I like Hatch's brand.)
Cover the top with grated cheese and heat until the cheese is melted and the sauce is bubbly, about 15 to 20 minutes at 350\u00b0 (or microwave).
minutes.
Add the beef, chili powder, cumin, red pepper, and
Brown ground beef; drain.
Preheat oven to 400\u00b0.
In bowl, mix ground beef, chili, tomato sauce and 1/2 can enchilada sauce.
In casserole, layer 1/3 beef mixture, 6 slices cheese and arrange 6 tortilla halves; repeat layers.
Spread remaining bean mixture on 2nd layer of tortillas.
Top with cheese, rest of enchilada sauce and onions.
Bake 20 to 30 minutes, until cheese begins to bubble.
ntil tender.
Add ground beef, chili powder, salt and red pepper
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
Place the beef roast in a large slow
minutes.
Add ground beef, chili powder, salt, cumin and celery
he Meat.
Place ground beef in skillet and brown all
o 5 minutes.
Stir chili powder, cumin, coriander, cayenne pepper
Spoon 1/2 cup enchilada sauce into a greased 13\"
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
For instance, if I am feeding my kids who do not like\"spicy\", I will halve the chili powder and double the tomato sauce.
Experiment to suit your taste, but don't leave out the cocoa.
br>Use in your favorite enchilada recipe.
The amounts on the
Brown ground beef in skillet, stirring until crumbly; drain. Return to skillet; add sauces, garlic and salt and pepper to taste.
Simmer for 20 to 25 minutes on low heat.
Spoon onto flour tortillas; add cheese.
Roll up to enclose filling.
Arrange seam-side down in a greased 8 x 10-inch baking dish.
Spoon rest of beef mixture on top of tortillas.
Add cheese on top and bake 10 to 12 minutes.
Brown ground beef and onion together; salt and pepper to taste.
In 6-quart pot add soups and water as directed on can.
Add everything else except tortilla chips and cheese.
Bring to a boil.
Use a large deep casserole dish.
Add a layer of chips, a layer of drained meat mixture, a layer of soup mixture and a layer of cheese and repeat until all used.
Put it in the oven at 400\u00b0 until cheese is melted.
Serve immediately.
Pour tomato sauce into a small saucepan over medium heat. Add spices and stir. In a cup, combine warm water with flour until it forms a paste, then gradually add to tomato mixture while stirring. Let simmer for 10 minutes, to thicken. Cool the sauce then spoon over enchiladas or layered tortillas and cheese, then prepare according to enchilada recipe directions (usually, heat in 425 degree oven for about 15 minutes). Muy bueno!
etain their shape in the chili.
Drain, discarding liquid, and
Mix beef, chili peppers and onion with 1 can sauce.
Wrap this mixture in tortillas.
Pour a little sauce in bottom of 9 x 13-inch baking pan.
Place enchiladas in pan.
Pour remaining sauce over them and sprinkle with cheese.
Bake at 350\u00b0 for 15 to 20 minutes or until heated thoroughly.