Category : International Cuisine
Author : Lisa
Hits : 2348
Date : 27/01/2005
1 pound ground beef1/2 cup chopped onion1 clove garlic, minced1/2 teaspoon cumin1/4 teaspoon salt1/8 teaspoon pepper1 (4.5 ounce) can diced green chile peppers1 (16 ounce) can refried beans1 (15 ounce) can chili without beans1 (10.75 ounce) can condensed tomato soup1 (10 ounce) can enchilada sauce6 (12 inch) flour tortillas, warmed2 cups shredded lettuce1 cup chopped tomatoes2 cups shredded Mexican blend cheese1/2 cup chopped green onions
1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm. 3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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