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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
cup butter |
1 dash garlic salt |
2 cans rotel tomatoes |
2 lbs. ground beef |
2 lbs. velveeta, cubed |
2 med. onions, chopped |
24 flour tortillas |
4 (8-oz.) cartons sour cream |
salt & pepper to taste |
Directions:
1. Brown meat with one chopped onion. Add garlic salt and salt and pepper. Drain. Coat large sauce pan with non-stick spray. Add sour cream and tomatoes, mix well. Add butter and heat on medium heat. Add Velveeta, stirring constantly. Add the remaining chopped onion. Turn heat to low and simmer for about 5 min. The cheese/butter should be melted by this point. Add a portion of the sauce to meat. Spoon meat mixture into tortillas. Lay in casserole dish, seam down. Pour remaining sauce over enchiladas. Cover and bake for 15 min. at 350 degrees.
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