The Great Spring Melt
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
RIP, my poor back porch freezer.
1 lb. grated cheese
2 lbs. ground beef
1 onion, chopped
2 15-oz. cans tomato sauce
1 can tomato soup
1 pkg. enchilada sauce
Combine tomato soup, sauce and enchilada mix and simmer 5 to 10 minutes. Brown ground beef and onion until meat is browned and onion is tender. Drain. Add 1/2 of the tomato mixture to the meat mixture and simmer an additional 5 to 10 minutes.
Put a small amount of sauce in the bottom of a 9- by 13-inch pan (which has been sprayed with cooking spray). One at a time, dip tortillas in the remaining warmed sauce to soften the tortilla. Place on a plate. Top with meat and sprinkle generously with cheese. Roll up. Place in the pan. Repeat until all the tortillas and meat have been used. Top with remaining sauce and additional cheese.
Place in a 325-degree oven for 20-25 minutes or until sauce is bubbly and cheese is bubbly and melted.
Serve with Mexican rice and refried beans. To serve, top with lettuce, salsa, sour cream, guacamole or other toppings, as desired.
Respond to this Entry