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Enchiladas Recipe

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This recipe for Enchiladas, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Thursday, March 26, 2009


2 (6 oz.) cans of Hunt's Tomato Paste
4 c. water
2 cloves garlic, minced
5 tsp. chili powder
2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. tobasco sauce
1 lb. ground beef
1/2 c. chopped green onion
2 c. shredded Monterey jack cheese
1/2 c. sliced ripe olives
1 dozen corn tortillas

In a saucepan, combine tomato paste, water, garlic, chili powder, salt cumin, and tobasco sauce; simmer 20 minutes. In a skillet, brown hamburger with half the onions, drain fat. Stir in 1-1/2 c. cheese, 1 c. tomato paste mixture and half the olives. Spoon 1/4 c. tomato paste mixture in 3-
quart shallow baking dish. Soften tortillas one at a time by dipping in and out of remaining mixture. Spoon beef mixture down center of each tortilla; roll up, place seam side down in baking dish. Pour remaining tomato paste mixture over top. Sprinkle with remaining cheese, onions and olives. Bake at 350 for 20 minutes or until hot and bubbly.




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