make enchiladas out of leftover chili!!!
1 lb. ground beef 1 chopped onion 1 lrg can diced tomatoes 1 regular can tomato sauce 1 can kidney beans, comino,garlic powder,little salt,little cayenne a lot of gebhardt brand chili powder, 1 pkt lipton onion soup VELVEETA, cut into thin slices 12 corn tortillas, soften in oil Make It PREHEAT oven to 350. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. In pan, add diced tomatoes, tomato sauce, lipton onion soup mix,chili powder,all spices and red kidney beans. Stir meat mixture in & cook 20 min until beans softer. SPREAD half cup of the chili sauce onto bottom of 13 by 9 baking dish. Spoon one fourth cup of the meat mixture down center of each tortilla; slice of cheese, roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup chili sauce and the VELVEETA. BAKE 20 min. or until enchiladas are heated through and VELVEETA is melted.
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