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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

ENCHILADAS Recipe

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This recipe for ENCHILADAS is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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)

Directions:
Directions:
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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