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Saturday, March 08, 2008

Planning meals for my family!

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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