Post by Julie on Aug 29, 2002 15:15:52 GMT -6
Taco Bell Enchirito
1 pound Ground beef
1/4 teaspoon Salt
1 teaspoon Chili powder
1/2 tablespoon Dried minced onion
1 can Refried beans 30 oz.
1/4 Diced onion
1 can La Victoria enchilada sauce
2 1/2 cups Shredded cheddar cheese
1 can Sliced black olives (2 oz.)
1 package Flour tortillas (10 or 12")
Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into pea-sized pieces. Add the salt, chili powder, and minced onion. With a mixer, or potato masher, beat the refried beans until smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Set on high for 40 sec. or warm individually in skillet for 2-3 min. per side.
Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2 tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each tortilla over the beans. Place the tortilla onto a plate. Spoon 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.
1 pound Ground beef
1/4 teaspoon Salt
1 teaspoon Chili powder
1/2 tablespoon Dried minced onion
1 can Refried beans 30 oz.
1/4 Diced onion
1 can La Victoria enchilada sauce
2 1/2 cups Shredded cheddar cheese
1 can Sliced black olives (2 oz.)
1 package Flour tortillas (10 or 12")
Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into pea-sized pieces. Add the salt, chili powder, and minced onion. With a mixer, or potato masher, beat the refried beans until smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Set on high for 40 sec. or warm individually in skillet for 2-3 min. per side.
Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2 tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each tortilla over the beans. Place the tortilla onto a plate. Spoon 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.
