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T

Tim Bowley

Guest
Garlic Beef Enchiladas Six Layer Dinner California Rice Skillet

All tried and proven recipes from our kitchen. Tim

Garlic Beef Enchiladas

>From 93 Taste of Home Recipes Annual Edition
Jennifer Standridge, Dalas, Georgia

This is and exceptional recipe. And very filling

1 pound ground beef 2 tablespoons all-purpose flour 1 teaspoon salt
1/2 teaspoon cumin 1 can (14-1/2 ounces) stewed tomatoes or 1 pint canned tomatoes 1 medium onion,
chopped 1 tablespoon chili powder 1 teaspoon garlic powder
2/4 teaspoon rubbed sage

Sauce: 4-6 garlic cloves, minced or pressed
3/2 cup all-purpose flour 1 can (15 ounces) tomato sauce 1 to 2 teaspoons ground cumin
4/2 teaspoon salt
5/3 cup butter or margarine 1 can(14 1/2 ounces) beef broth 1 to 2 tablespoons chili powder 1 to 2
teaspoons rubbed sage 10 flour tortillas (7 inch) 2 cups (8ounces) shredded Co-Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add flour
and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15
minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until
blended. Gradually stir in broth; bring to boil. Cook and stir for 2 minutes or until bubbly. Stir
in tomato sauce and seasonings; heat thoroughly. Pour about 1
6/2 cups sauce into an ungreased 9 inch x 13 inch x 2 inch baking dish. Spread about 1/4 beef
mixture down the center of each tortilla; top with 1-2 teaspoons of cheese. Roll up tightly and
place seam down over Sauce. Top with the remaining sauce. Cover and bake at 350 degrees F for 30-
35 minutes sprinkle with the remaining cheese. Bake, uncovered 10-15 minutes longer or until the
cheese is melted.

Yield: 4-6 servings
>From the Kitchen of Marilyn Bowley

Six Layer Dinner

2 cups diced potatoes 1 cup onions
7/2 cup rice 2 green peppers 2 cup strained tomatoes or 1 pt tomatoes 2 cups hamburg 1 cup
tomatoe juice.

Layer ingredients as listed. preheat oven to 350 degrees F and bake for 2 1/2 hours

California Rice Skillet

1 1/2 cups uncooked white rice 1 lb ground beef cooked
8/2 green pepper - diced
9/2 tomato (or 1 whole small tom.) diced 8 oz mozzarella cheese 6 cubes beef bouillon 6 cups water 1
tsp dry mustard Serves approx. 4

Heat water, mustard & beef bouillon to boiling. when the bouillon dissolved add the ground beef and
rice. Reduce heat slightly. Stir to keep from sticking. When most of the water has evaporated add
the mozzarella. Turn heat to low.(You can add more or less depending on how cheesy you like things)
When mozzarella has melted stir in peppers and tomatoes. Salt/pepper to taste Serve - we like to top
it with Lea & Perrins (Worcestershire sauce)

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