1 pound ground beef 1/2 cup milk 1-1/3 cups hot water 1 package Hamburger Helper® cheesy enchilada 6 Old El Paso® flour tortillas for burritos, (8 inches in diameter) 1 jar (16 ounces) Old El Paso® salsa, (any variety) 1 cup shredded Cheddar cheese, (4 ounces) 3 tablespoons milk Heat oven to 350°F. Cook beef in a 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1-1/3 cups hot water, uncooked Rice and Sauce Mix from Hamburger Helper®. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in a 13 x 9 x 2-inch ungreased baking dish. Spread with salsa; sprinkle with cheese. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the topping mix 30 seconds; drizzle over enchiladas. Yields 6 enchiladas From The Betty Crocker Cookbook via www.familytime.com Note: For high altitude (3500-6500 ft), Increase hot water to 2 cups and simmer time to about 12 minutes.
Yields 6 enchiladas
From The Betty Crocker Cookbook via www.familytime.com
Note: For high altitude (3500-6500 ft), Increase hot water to 2 cups and simmer time to about 12 minutes.
Nutritional Information:
2/28/2006
Free Forum Hosting
Important Announcement
