1 lb. ground beef, browned
1 onion, chopped
2 c. grated cheddar cheese
Roll beef, onion, and cheese into softened corn tortillas. Place rolled enchiladas in a casserole pan.
Sauce:
3/4 c. canned milk
1/2 lb. Velveeta cheese
1 can chopped green chilies
1 small jar of pimento
1 package of green onion dip mix
Mix sauce until cheese is melted. Pour over rolled tortillas. Bake at 350 for 30 minutes.
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