Ingredients:
8 (8 inch) flour tortillas
1 1/2 cups tomato juice
1 TBS vegetable oil
1 (1.25 oz) envelope taco seasoning
1/2 pound ground chuck
1 (16 oz) can refried beans
3 cups (12 oz) shredded Cheddar cheese, divided
1 1/2 cups shredded iceberg lettuce
1 tomato, seeded and chopped
1 avocado, peeled, seeded and cubed
Sour Cream
Instructions:
1. Wrap tortillas tightly in aluminum foil; bake at 350 F for 15 minutes or until thoroughly heated. ( I don't ever do this step!!)
2. Combine tomato juice, oil and taco seasoning; stir well. Brown ground chuck in a large skillet, stirring until it crumbles; drain. Stir in 1/2 cup tomato juice mixture and beans.Bring to a boil, stirring occasionally. Remove from heat.
3. Place about 1/4 cup meat mixture and 2 TBS cheese down center of each tortilla. Roll up tortilla and place seam side down, in a lightly greased 13-x 9- x 2-inch baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake at 350 F for 35 minutes or until heated through. Uncover and sprinkle with remaining cheese; bake 5 additional minutes or until cheese melts.
4. Serve hot; sprinkle lettuce, tomato, and avocado over enchiladas. (I also really like sour cream on top!)
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2 comments:
Thank you, thank you, thank you Hannah! I made this for dinner last night and everyone (and I mean every single person) loved it. I had to use tomato sauce instead of tomato juice, but it was good.
It is one of my favorite recipes, and even better, it is really hard to mess up. I'm glad you guys liked it!
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