ed to make corn tortillas - see my recipe for tortillas de maiz here.
.
Serve on soft tortillas.
Great additions to this recipe are: salsa
This will make it easier for the bouillon cubes to dissolve
Line bottom of a 9 x 13-inch baking dish with soft tortillas. Brown 1 pound of ground beef (or slightly more); drain.
Place drained meat on top of tortillas.
Cover with beans.
Mix together the Ro-Tel tomatoes and mushroom soup; pour over beans.
Cover top with tortillas.
Slice enough Velveeta cheese to cover everything. Bake 35 minutes at 350\u00b0.
Recipe freezes well and may actually improve flavor.
quipment:
Tortilla press.
For the tortillas:
Combine the masa
n nonstick pan over medium for 5 minutes. Add taco seasoning
ized pieces.
In heated soft tortillas place chicken, cheese, drained black
Bake tortillas at 450\u00b0 for 4 to 5 minutes.
Saute onion and garlic in oil 3 to 4 minutes.
Add tomatoes, cumin, black pepper, red pepper, kidney beans and liquid and 1/2 of green chilies. Simmer for 5 minutes, stirring often.
Add corn and cook 1 minute longer.
Place 3/4 cup of chili over each tortilla.
Sprinkle each with 1/4 of cheese.
Brown Meat, Garlic, Onion and Bell Pepper.
Drain.
Stir in 3 tbs enchilada sauce, 1/2 cup cheese, sour cream, beef broth and cilantro.
Mix well and set aside.
In a lg frypan heat 1/4 cup oil and brown tortillas 15 sec each side.
Drain well on paper towels.
Spoon mixture onto tortillas and roll, place seam side down in pan.
Cover with remainder of enchilada sauce and cheese.
Bake at 325 deg for 30 min.
Brown beef with onion; season with salt and pepper.
Add taco sauce.
Heat chicken soup and milk.
Grease a 13 x 9 x 2-inch casserole dish.
Tear 4 soft tortillas into bite size pieces and cover bottom of casserole.
Add 1/2 of meat, 1/2 of soup and 1/2 of cheese.
Repeat layers.
Bake at 350\u00b0 for 30 minutes.
Makes 8 servings.
Brown ground beef.
Drain.
Add taco mix, chili powder and salsa.
Spread refried beans onto bottom of 9 x 13-inch pan.
Top with meat mixture.
Cover and microwave on High for 8 minutes. Sprinkle with cheese and cover for 2 minutes.
Top with dollops of sour cream.
Sprinkle with chives.
Serve as dip with taco chips or spread on soft tortillas and top with onions, tomatoes and olives.
Slice (Julian style) beef into thin strips and saute in 1 tablespoon olive oil.
Add 1 tablespoon olive oil, cabbage, cilantro and mushrooms.
Continue to saute for 3 to 5 minutes. Fill heated soft tortillas with mixture.
Add carrots, sour cream and salsa.
Roll up and enjoy.
Add green chilies to softened cream cheese.
Mix in garlic powder and chili powder.
Spread thin on tortillas.
Roll tightly. Refrigerate for 2 to 3 hours.
Cut into 1-inch slices.
Serve with picante sauce, 16 ounce jar, mild.
ver medium heat and boil for 2 minutes; stir constantly.
he water. Brown the beef for about 5-6 minutes. Use
Brown hamburger meat and pork sausage together. Drain off excess fat.
Add picante sauce and Velveeta cheese, chopped. Simmer until cheese is melted, constantly stirring it.
Remove off burner. Roll up in soft tortillas. Warm tortillas, if desired.
Mix the first 6 ingredients; spread on tortillas.
Roll tortillas and refrigerate overnight.
Slice into bite size slices. Serve with picante sauce.
For
stuffing
a half turkey, 7 to 8 pounds, double the recipe.
For
15 pound turkey, make 4 times the recipe; for 25 pound
turkey
make
8
times.
In skillet, cook sausage over medium heat, stirring to crumble; drain and set aside.
Add eggs to skillet and scramble.
Season with salt and pepper, if desired.
When eggs are set, add sausage. Remove from heat and add cheese.
Warm tortillas, one at a time, in microwave, 10 seconds each.
Spread 1 tablespoon picante sauce down center of each tortilla.
Divide egg mixture among tortillas.
Fold bottom 1/3 of tortilla over filling.
Fold sides toward center and overlap.
Makes 6.
Mix all.
Spread on soft tortillas; roll, cover and refrigerate a couple hours.
Cut into 1/2 to 3/4-inch slices (electric knife works great).
Serve with salsa.