Recipe - Beef Enchiladas

1 One half pound Ground beef
3 cup Monterey jack cheese
shredded
Three fourths cup Sliced green onions
Three fourths cup Sour cream (more if you like
sour cream)
3 tablespoon Fresh parsley
1 One half teaspoon Salt
Pepper
3 cn (8 ounce) tomato sauce
One half cup Chopped green peppers
1 tablespoon Chili powder
One fourth teaspoon Cumin
Enchiladas

~ from Betty Crocker International Cookbook

Preheat oven to 425 F. Spray or lightly grease a 9" X 12" (or whatever)
pan. Brown beef and drain, add sour cream, green peppers, chili powder,
cumin, 1 cup cheese and onions. Cook so all combines and cheese melts.
Heat enchiladas ( I open bag and nuke for 30 seconds and flip package over
and nuke for another 20 sec. ) Place 12 T of mixture on enchilada and
rollup. Place side by side in pan, cover with sauce and remaining cheese.
Cook for 30 minutes or till bubbly.

Posted to EATL Digest 10 November 96

Date: Mon, 11 Nov 1996 11:58:03 0500

From: Renee Farkas rcf1@CORNELL.EDU