"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

Texas Enchiladas Recipe

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This recipe for Texas Enchiladas, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Vickers
Added: Wednesday, September 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. Ground Beef
1/2 Onion chopped or dried onion
Salt & Pepper, to taste
1/2 tsp. Garlic Powder
1 tsp. Chili Powder
2 tbsp. Flour
1 can Tomatoes (blended or chopped)
1 can Refried Beans
Small Flour Tortillas
Cheese, grated
1 can Rotel Tomatoes (blended)

Directions:
Directions:
Brown Ground Beef & Onion,add Salt, Pepper, drain off liquid, leaving a little in the mixture. Add next 3 dry ingredients, stirring in well. Add blended Tomatoes. Heat until thickened. Spread Refried Beans (2 tbsp. or so) on center of each Flour Tortilla. Add Meat mixture & Cheese & roll. Place on cookie sheet or in cake pan. Put Rotel Tomatoes on top with Cheese. Bake in oven @ 350 for about 20 min. Makes around 16-20 with small Tortillas.

Number Of Servings:
Number Of Servings:
10 ??
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Sometimes I only make up half and then refrigerate the rest of the meat and blended rotel to use later. It causes the tortillas to not get soggy if they aren't used right away.

 

 

 

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