|The Complete Book of Mexican Cooking|
|by Elisabeth Ortiz|
This prize winning book presents the rich variety of the Mexican kitchen in 340 recipes, along with explanations of the basic Mexican ingredients ...
101 - 110 of 580 for meat enchiladas
Cook meat and cut up ... top of rolled enchiladas, sprinkle leftover ... or until hot and bubbly. Garnish with avocado slices and sour cream, if desired.
Brown hamburger meat and onions; season ... tortillas. Mix soup and tomatoes together and pour over tortillas. Cover and bake for 1 hour at 350 degrees.
Cook meat and onion. Add ... with remaining sour cream mixture - top with the rest of the Mozzarella cheese and olives. Bake at 350 degrees for 30 minutes.
Put first 4 ... and season hamburger meat and cook with ... large baking pan and cover with cheese sauce. Cover with foil and bake 30 minutes at 350 degrees.
Combine eggs and ... Spoon 1/4 cup meat mixture into each ... sauce over each pan. Top with cheese. Bake at 325 degrees for 30 minutes. Makes 10 servings.
Preheat oven to ... set aside. Cut meat into thin 1/2 ... foil and bake for 15 minutes. NOTE: I've used fajitas, round steak, or lean ground beef for meat.
In skillet, brown ... same skillet with meat, add: tomato ... bubbles. Serve with sour cream and tortilla chips! Yummy and very easy! Makes great leftovers!
You may substitute ... minute longer. Prepare meat filling: In a ... over all; sprinkle top with grated cheese. Bake for 25 minutes. Makes 12 enchiladas.
Divide onion, chicken or meat, 1/2 of ... sauce over the enchiladas. Sprinkle on ... bubbly, about 25-30 minutes. Cover this dish with foil before baking.
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