Place beef in a crock-pot.
Add mushroom soup.
Cook overnight on low.
Serve over mashed potatoes or over toast.
Empty can of roast beef and broth in small saucepan
br>Fry 3 or 4 flautas at a time (don't
00 degrees.
Place ground beef, onion, and garlic in a
skillet brown the ground beef and add Chipoltle chili powder
FLAUTAS: In a bowl, combine all
heat oil to 375. Cook flautas until golden brown, turning to
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
Make sure spices are well incorporated into the meat.
Warm corn tortillas in 250 degree oven until soft.
Place about 2 tablespoons of meat in a line down the middle of each tortilla.
Roll up each tortilla tightly and secure with a toothpick.
Fry flautas in hot shortening or oil, turning until all sides are crisp.
Serve immediately with sour cream, shredded lettuce, and sliced tomato.
When oil is hot, place flautas in oil, seam side down
br>I made a raita recipe#47590. This is cool and
large bowl.
Bring beef broth to a boil and
Heat the vegetable oil in a pan.
Heat the tortillas in the microwave for 50 seconds.
Take one tortilla, put in it 1 tablespoon of the stew ground beef, roll the tortilla over the beef, to make it look like a flute.
Put the tortilla flute in the pan, allow it to fry in all sides.
Repeat the steps 1-5 for all the tortillas.
When ready, put the tortilla flutes in a plate, serve on top of them the lettuce, tomato, onion, avocado, spread the cream and cheese, and the salsa.
Use some fried beans as a side dish.
Brown the beef with the garlic, until the beef crumbles. Drain the grease.
Add the green chilies and tomato sauce and let simmer while stirring. Beef will absorb most of the sauce.
Spoon some of the mixture into a flour tortilla, add a little cheese on top.
Roll the tortilla and use a toothpic to keep it closed.
Fry for about a minute both sides, enough to melt the cheese and brown the tortilla.
Let cool, and serve with guacamole, sour cream, or salsa.
Brown the beef.
Add the tinned tomatoes.<
br>Crumb sausage and ground beef together in skillet and cook
ver medium heat. Cover the beef with the flour.
Put
bout the ingredients:
This recipe is very forgiving -- so if
dded to each slice of beef when served.
Steak -- Three
dd the piles of corned beef and start browning them, giving