Mashed Potato Burritos Dated 1952 |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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MASHED POTATO BURRITOS DATED 1952 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hill Estate in Lubbock, Texas in 1991. Tried and true and very good. 1 cup mashed potatoes Ingredients:
3/4 cup shredded cheddar cheese |
2 tablespoons minced chopped onion |
1/4 cup shredded fresh zucchini |
1/2-teaspoon ground cumin |
1-teaspoon salt |
1-teaspoon pepper |
1 clove minced garlic |
4 flour tortillas |
1 cup green enchilada sauce |
Directions:
1. Preheat oven to 350.
2. Combine potatoes, 1/2 of the cheese, onion, zucchini, cumin, salt, pepper and garlic.
3. Place 1/4 filling on tortilla roll up then place roll seam side down in baking pan.
4. Repeat with remaining shells then pour sauce evenly over top then remaining cheese.
5. Bake until cheese is melted.
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