Busters Recipes

Absolutely the Best Enchiladas

3 lbs. ground beef

8 oz of cheddar cheese (grated)

8 oz of mozzarella cheese (grated)

8 oz of Velveeta cheese

1 can Ro-Tel tomatoes with green chilies

1 pkg. of 36 corn tortillas

2 cans Hormel chili (without beans)

1 medium onion (diced)

1 medium bell pepper (diced)

seasonings: I use garlic salt and ground cumin

Brown ground beef with green pepper and onion in a large skillet until
done. Drain, add seasonings (season to your taste) stir and set aside.
In a large bowl, grate both cheddar and mozzarella cheese and mix
together real good. (it's ok to mix together with your fingers) Set aside.

In another skillet, on medium heat add 1 can of Hormel chili and
dilute it with a can of water and stir to dissolve chili. Place a
single tortilla in until it softens. Keep a spatula under the tortilla
to lift it out of the pan. don't leave tortilla in skillet too long
because it will fall apart. Take out of skillet with the spatula onto
cookie sheet or bake pans. Add tablespoon of meat mixture to tortilla,
add grated cheese and roll. Do each individual tortilla the same way.

You can make an extra pan with equal amounts and freeze for supper
another night. If the Hormel chili gets too watery, open up the 2nd
can of Hormel chili and add to the skillet and again dilute it with a
little water. After all the enchiladas are filled and rolled--melt the
Velveeta cheese with the Ro-Tel tomatoes and green chilies. (can be
melted in the microwave)

On top of the enchiladas, add more meat mixture (if there is any left,
more grated cheese and top each enchilada with a tablespoon or more of
Velveeta cheese dip. Place enchiladas in 350 degrees oven for 15 to 20
minutes. You can put individual servings on a plate and microwave for
about 2 minute.

< Prev		Next >