1lb. ground beef
1 large onion, chopped
1 small garlic clove, minced
1/4 tsp. salt
2 cups shredded colby jack cheese
1 can cream of chicken soup
1 pkg (8oz) Velveeta, cubed
3/4 cup evaporated milk (Milnot)
1 can (4 oz) chopped green chilies, drained
1 jar (2 oz) diced pimentos, drained
12 corn tortillas
1/4 cup canola oil
In a large skillet, cook the beef, onion, garlic, and salt over medium heat until meat is no longer pink; drain. Stir in cheese; set aside.
Meanwhile, in a large saucepan, cook and stir the soup, Velveeta, and milk over medium heat until cheese is melted. Stir in chilies and pimientos.
In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9 baking dish. Pour cheese sauce over the top. Cover and bake at 350 for 25-30 minutes or until heated through.
recipe courtesy of Taste of Home
I made this for the first time this week. It was delicious! The only thing I changed was omitting the pimientos. Frying the tortillas help keep them from falling apart when you roll for the pan.
To complete the meal, melt the rest of the Velveeta cheese and add Rotel for cheese dip. Fix easy mexican rice by cooking rice in chicken broth then adding picante sauce.
Wow I am a terrible blogger, but read this!
5 years ago