Place the beef roast in a large slow
Brown onion in ground beef.
Put 1 layer of Fritos on bottom of pan and a layer of cheese.
Add ground beef, enchilada sauce and cream of mushroom soup.
Make 1 square casserole.
Top with a layer of cheese, then top with crushed Fritos.
edium-high heat. Carefully add beef brisket and brown the meat
Spoon 1/2 cup enchilada sauce into a greased 13\"
2-ounce cans chunk roast beef.
HEAT 1 tablespoon oil
ven to 425. Cook ground beef on medium heat with 1
he Meat.
Place ground beef in skillet and brown all
side to cool.
Sautee Beef in skillet over medium heat
large skillet, brown ground beef with onion; remove from heat
ut a thin layer of enchilada sauce at the bottom of
arge skillet cook the ground beef with the green chiles, onions
ould have included in the recipe but I don't happen
Line a 9 x 13-inch pan with chips.
Brown the beef, drain and add chopped onion.
Cook 2 minutes.
Add the enchilada sauce and stir together.
In another pan, heat the soup, water and chopped chilies.
Pour hamburger over the chips.
Add the soup mixture and top with cheese.
Cover with foil and refrigerate overnight.
Bake 1 hour at 350\u00b0.
Remove foil the last 10 minutes to brown.
Serve with lettuce, tomatoes, cheese and taco sauce.
Brown meat and onion in a small amount of hot oil.
Drain well; add chopped chilies, soups, enchilada sauce, salt and pepper.
Cook until well mixed.
ize mixing bowl, add shredded beef and diced onions, mix well
Brown meat;drain.
Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
Place tortillas, seam side down,in a 9x13 inch baking dish.
Top with remaining 1/2 cup salsa.
Cover with foil and bake at 350 degrees for 15 minutes.
Remove from oven and top with mexican cheese blend.
Bake an additional 15 minutes,uncovered.
I like to serve these with sour cream.
Preheat oven to 375. Lightly grease a 13 x 9 baking dish.
In skillet, brown meat until done, drain.
Stir in milk, soups, onion, green chiles and enchilada sauce.
In the baking dish, spread a little of the sauce on the bottom.
Layer 1/2 of the tortillas, meat mix then cheese, repeat.
Finish with cheese on top.
Bake for 30 minutes or until cheese is bubbly!
In large skillet on low heat, mix 1 1/2 sticks butter with four. Make a roux from this, stirring occasionally, do NOT brown, if too runny add more flour.
In a large pot combine 6 cups water, 7-8 boullion cubes. Bring this mixture to a boil then add chili seasoning. Can cut down chili seasoning to 1 and 1/2 pkgs if you would like, depending on taste preference.
Add this liquid combo to the cooked flour, stirring till smooth. Make enchiladas. Pour sauce on bottom of enchilada pan and on top of enchiladas.
For the slaw, combine all ingredients in a bowl. Season to taste. Refrigerate until ready to serve.
For the short ribs, heat oil in a large, heavy-bottomed saucepan on medium heat. Saute chili pepper, garlic and spices for 1 min or until fragrant.
Add short ribs, stock and tomato. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour.
Preheat the oven to 350\u00b0F. Using tongs, transfer ribs to a large baking pan.
Add sugar and vinegar to tomato mixture in saucepan. Bring to a boil on high heat. Cook for 10-15 mins or ...
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.
Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.