Mexican Recipes
- 1 medium size Velvetta Cheese
- 2 cans Cream of Chicken Soup
- One small can of Evaporated Milk (5 oz. size)
- Hamburger Meat (about a pound and a half)
- Chopped Onion
- Grated Cheese (about 1 cup)
- Yellow Corn Tortillas (1 package)
- Put one medium size Velvetta Cheese (cut into cubes), 2 cans cream of chicken soup (10 3/4 oz. size) and one small can of Evaporated Milk (5 fl oz.) (I use Carnation brand) in a saucepan. Turn the burner on low and let it all melt while you are preparing the other ingredients. (Be sure to stir occasionally to make sure it doesn't stick or burn on the bottom)
- If you use a cake pan you will need about 12 - 14 yellow corn tortillas. In a skillet heat some oil and then dip each tortilla in the oil just enough to get it soft so they can be rolled easily. I put a bunch of paper towels on the counter and put the heated tortillas on the paper towels to soak up the oil.
- In a skillet brown about a pound and a half of hamburger meat. Season to taste. Right before the meat is done put some chopped onion in with the meat. Let the onion get a little soft.
- Spray the pan with Pam, then put meat in each tortilla, roll it up, and place in the pan. Put the enchildas in the same directions so it will be easy to take them out when they are done.
- Pour melted cheese and soup mixture over the top of the enchiladas.
- Put grated cheese on top and bake for about 20 minutes at 350 degrees. If there is any meat left over, I put it on top with the cheese before I bake it.
- 6 large green peppers
- 5 cups boiling salted water
- 1 pound ground beef and I put some Jimmy Dean Mild Sausage in with the beef
- 2 tablespoons of chopped onion
- 1 teaspoon salt
- 1/8 teaspoon garlic salt
- 1 cup instant rice (I just use one sack of the instant rice)
- 1 can tomato sauce (15 ounces) or 2 small cans
- Heat oven to 350 degrees.
- Cut thin slice from stem end of each pepper (like you would cut the top off of a pumpkin for carving. Remove all seeds and membranes. Wash inside and outside. Cook peppers in the boiling salted water 5 minutes. Drain.
- Cook and stir ground beef and onion in a medium skillet until onion is tender. Drain off fat. Stir in salt, garlic salt, rice and 1 cup of the tomato sauce; heat through.
- Lightly stuff each pepper with ½ cup meat mixture. Stand peppers upright in ungreased baking dish, 8x8x2 inches. Pour remaining tomato sauce over peppers. Cover; bake 45 minutes. Uncover; bake 15 minutes longer.