ipping your flour tortillas into this mixture.
Grab some flour tortillas and dip
ry.
I fried the flour tortillas in a frying pan with
Preheat oven to 350\u00b0F In a large skillet, brown ground beef over medium high heat, drain. Add tomato sauce, beans, corn and green chiles. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered for 15 minutes. In a 2 quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake for 30 minutes. Serves 8.
ff grease.
Take your flour tortillas and tear into 1/4
In a large bowl with an electric mixer cream the cream cheese until smooth.
Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
Mix well with a spoon.
Spread the mixture on the flour tortillas.
I use about 1/4 to 1/3 cup for each tortilla.
Cut in 1 inch slices and serve with additional salsa to dip into.
t will cover the flour tortillas).
Cook flour tortilla's at 375
bowl.
Dip the flour tortillas into the enchilada sauce and
Preheat oven to 350\u00b0.
Brown hamburger with onions.
Line bottom and sides of 12 x 9-inch baking dish with flour tortillas (about 6).
Pour hamburger mixture over tortillas.
Pour Ranch beans on top of hamburger.
Sprinkle with 1/2 of cheese.
Cover with another layer flour tortillas.
Mix Ro-tel tomatoes and chicken soup in another bowl and pour evenly on top of tortillas. Bake for 25 minutes.
Take out and cover with remaining cheese. Bake 10 more minutes.
Wah Lah!
Mix together cream cheese, Ranch dressing and green onions. Spread on the flour tortillas.
Drain vegetables, pat extra liquid out on paper towels.
Sprinkle equal amounts on the 4 tortillas. Roll tortillas up tightly to form logs and refrigerate at least 2 hours before serving.
Slice in 1/2-inch pinwheels and garnish with salsa or guacamole.
auce, add a layer of flour tortillas so the bottom of the
ish.
Divide number of flour tortillas it will take to cover
Boil chicken; save broth.
Combine next 4 ingredients.
Bring to a boil.
Add meat.
Cut up flour tortillas.
Drop in broth. Bring to a boil.
ottom of pan with 3 tortillas.
Spread on meat mixture
o 350 degrees.
Stack tortillas and wrap them tightly in
Cook and drain turkey.
Add taco seasoning and salsa.
Stir. Pour 1/3 of meat mixture into a 9 x 13-inch glass baking dish. Sprinkle with 1/3 of each cheese.
Cover with 4 flour tortillas, overlapping if necessary.
Repeat meat mixture and cheeses. Repeat tortillas.
Repeat mixture and top with remaining cheese. Bake in preheated 350\u00b0 oven for 25 to 30 minutes.
Let stand 5 minutes.
Beat the cream cheese until creamy.
Beat in sour cream.
Add chilies, onion and cheese.
Mix.
Heat the flour tortillas. Spread mixture on the tortillas.
Roll up and refrigerate.
Slice when chilled and serve with salsa.
Brown hamburger with onion. In a bowl, mix both soups, green chilies with juice, enchilada sauce and handful of cheese. When hamburger and onion are cooked, drain grease and add to mixture. Lightly grease a glass cake pan and put a thin layer of meat sauce. Cover with flour tortillas to fit the pan, then put more meat sauce. Cover with cheese and add tortillas. Keep layering to the top, ending with cheese. Bake at 350\u00b0 for 30 minutes or until heated through. Cover with foil for the first 20 minutes of baking.
Brown ground beef and chopped onions.
Line 9 x 13 casserole dish with half of flour tortillas.
Layer meat and onion mixture on top of tortillas.
Layer refried beans, then layer slices of velveeta cheese. Put another layer of tortillas.
Spread cream of celery soup on top of tortillas.
Top with the Rotel Tomatoes. Bake uncovered at 350 degrees for 30 minutes.
ish with quartered and floured tortillas.\tBrown meat; add onion and
dd extra chicken).
Cut flour tortillas in fourths; soften in broth