 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
We love hot and spicy foods, and this Mexican dish is a repeater in our family. Originally from Southern Living 2002 Cookbook. Ingredients:
1 lb lean ground beef |
1/2 teaspoon garlic powder |
1 (8 ounce) package colby-monterey jack cheese, blend shredded |
1 large onion, chopped |
1 (10 3/4 ounce) can cream of chicken soup |
1 (5 ounce) can evaporated milk |
2 cups cheddar cheese, cubed (or whatever you'd like) |
1 (1/2 ounce) envelope ranch dip mix |
1 (4 ounce) can chopped green chilies |
1 (2 ounce) jar diced pimentos, drained |
12 (8 inch) corn tortillas |
Directions:
1. Cook beef and garlic powder in a skillet until meat is done, drain fat.
2. Remove from heat and set aside.
3. Stir in shredded cheese and onion.
4. Heat cream of chicken soup, evaporated milk, and cheddar cheese.
5. Stir together until cheese melts.
6. Then add Ranch Dip Mix, green chilies and pimento.
7. Spoon about 1/3 cup meat mixture onto tortilla, roll up tightly and place seam side down in lightly greased 13 x 9 dish.
8. Pour cheese sauce over top.
9. Bake in 350 degree oven covered for 30 minutes.
10. Uncover and bake 10 minutes more.
|
|