Dinner for tonight!
Weeknight Enchiladas:
Prep: 7 minutes Cook:29 minutes
1 lb ground chuck
1 small onion, chopped
1 (10 3/4 ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Sour cream (optional)
Sliced ripe olives (optional)
Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.
Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13 x 9 x 2 inch baking dish. Pour remaining meat mixture over tortillas.
Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired.
Makes 4 servings.
For dessert:
Toffee Surprise:
Prep time: 9 minutes
1 qt vanilla ice cream
4 (1 1/4 ounce) English toffee - flavored candy bars, coarsely crushed
1/4 cup Kahlua or other coffee - flavored liqueur
Spoon ice cream and crushed toffee bars evenly into four parfait glasses or dessert dishes. Just before serving, top each with 1 tablespoon Kahlua.
Makes 4 servings.
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