"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 ENCHILDOS DOS, by , is from The Keep Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Keep
Added: Monday, August 23, 2010


1/2 lb. Ground Beef
1/4 C. Chopped Onions
1/2 tsp. Salt
4 6" Flour Tortillas
1 4oz. Can Taco Sauce
1/2 C. Shredded Cheddar Cheese
2 tbs. Butter
2 tbs. Flour
1 tsp. Chicken Bouillon Grandulers
2/3 C. Water
2 tbsp. Chopped Green Pepper Chiles
1/2 C. Sour Cream

Cook beef & onion until meat is browned and onion is tender; drain fat. Stir in salt. Divide meat onto tortillas - top each with 1/4 of the taco sauce and 1 tbsp. of the cheese. Roll up. Place seam side down in a 10x6x2 baking dish.
In saucepan melt butter. Blend in flour and chicken bouillon. Stir in water. Cook and stir until thickened and bubbly. Stir in chili peppers. Gradually stir about half the hot mixture into sour cream. Return to hot mixture in saucepan and stir. Pour over tortillas in baking dish.
Bake uncovered at 350 till heated through, about 15 mins. Sprinkle remaining cheese. Bake until cheese is melted, about 2 mins.

Number Of Servings:
Number Of Servings:




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