"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Enchiladas Nebraska Style Recipe

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This recipe for Enchiladas Nebraska Style, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen (Ryan) Wiedeman
Added: Thursday, July 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 corn tortillas, warmed in oil, but leave soft
3 lbs. ground beef, browned and drained
1 large onion, chopped
chili peppers, optional
2 lbs. longhorn cheddar cheese, shredded
2 (10 oz.) cans Hormel chili with no beans
Reserve 1/2 of the onions and cheese

Directions:
Directions:
Place grounded beef, onions and cheese on each of the 12 tortillas, roll up and place in a greased 9x13 glass dish. Pour chili over all. Put reserved cheese and onions on top. Bake at 350 until the cheese is melted. Serve with sour cream, salsa or refried beans.

 

 

 

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