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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 4 |
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Directions: Stack tortillas, wrap in foil. Heat in oven at 350~ for 10 minutes to
soften. For filling, in large skillet, cook chosen ground meat, onion and
garlic until meat is browned. Drain off fat. Stir in flour. Stir in chosen
vegetable, tomato sauce, stewed tomatoes and chosen seasoning. Cook and
stir until thickened and bubbly and vegetables are tender. Spoon about 1/3
cup of filling onto each tortilla just below center. Top with 2 tbls
shredded chosen cheese. Fold bottom edges up and over, just to cover
filling. Fold in opposite side, just till they meet. Roll up tortillas from
bottom. Fry, bake or micro-cook as directed. If desired, serve with
shredded lettuce, salsa and sour cream. Sprinkle with additional cheese. TO
FRY: Secure rolls with toothpicks. In heavy duty deep skillet, heat about
1" oil to 365~. Fry filled rolls, 2 or 3 at a time, for 1-2 minutes on each
side or until crisp and golden. Drain on paper towel. TO BAKE: Place rolls,
seam side down, on ungreased baking sheet. Bake, uncovered, in 375~ oven
for 15-25 minutes until golden and hot. TO MICROWAVE: Place 4 rolls on
micro-safe plate. Cover with paper towels. Microwave on HIGH for 1-2
minutes or until hot. Repeat with remaining rolls.
Ingredients:
8 10" flour tortillas
1 Pound(s) Ground meat, one of below
1/2 Cup(s) Onion, chopped
1 Garlic clove, minced
4 Teaspoon(s) Flour
8 Ounce(s) Tomato sauce
8 Ounce(s) Stewed tomatoes
1 Cup(s) Cheese, shredded
1 Cup(s) Green pepper, chopped
8 3/4 Ounce(s) Whole kernel corn, drained
1 1/2 Cup(s) Fresh mushrooms, chopped |
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