Enchiladas |
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Ingredients
| 1 | lb.
ground beef
| | 1 | (8-oz.)
can tomato sauce
| | 1 | (4-oz.)
can chopped green chile peppers
| | 1/2 | tsp.
salt
| | 2 | cloves garlic, chopped
| | 1/2 | tsp.
ground cumin
| | 1/8 | tsp.
ground black pepper
| | Vegetable oil
| | 12 | 6-inch
corn tortillas
| | 1 | cup
shredded Cheddar cheese
| | 1/4 | cup
chopped green onions
| | Fresh cilantro (optional)
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Directions- In Dutch oven cook beef until brown. Drain fat. Stir in tomato sauce, 1/2 cup water, green chile peppers, salt, garlic, cumin and black pepper. Bring to boiling; reduce heat. Cover and simmer 45 minutes.
- Preheat oven to 350°F. In large skillet heat oil until just warm. Dip tortillas in oil. Drain on paper towels. Spread about 2 tablespoons meat mixture on each tortilla. Top with some of the cheese and onions. Roll up. Place in 3-quart rectangular baking dish seam side down. Sprinkle with remaining cheese and onions. Pour any remaining meat mixture over top. Bake 15 to 20 minutes or until bubbly. Garnish with cilantro, if desired.
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