"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for ENCHILADAS, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, August 17, 2007


2 lbs. lean ground beef
1 can chili (no beans)
1 lb. Monterey Jack cheese, shredded
1 lb.. Mozzarella cheese, shredded
salt & pepper to taste
Cumin powder, to taste
garlic powder, to taste
medium onion, finely chopped
fresh corn tortillias (from dairy products)

Lightly brown ground beef and drain. Add seasoning ingredients to your taste. Add small amount of water and simmer until right consistency.

Mix together the cheese and set aside.

Warm chili in pan.

On a grill or iron skillet low heat, heat a tortillia, remove from grill and dip in chili, lay flat on cutting board. Add meat mixture (about 3 tbsps), add onion then sprinkle with cheese. Roll. Place the rolled tortillias (ends face down) in a 9 x 13 in. baking dish. Repeat until the pan is full.

Cover with remaining chili and top with remaining cheese.

Bake 350 degrees until cheese is melted.




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