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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Quick and easy ground beef dinner. Ingredients:
1 lb lean ground beef |
1/2 teaspoon garlic powder |
8 ounces colby-monterey jack cheese, blend shredded |
1 large onion, chopped |
1 (10 3/4 ounce) can cream of chicken soup |
1 (5 ounce) can evaporated milk |
8 ounces velveeta cheese, cubed |
1 (1/2 ounce) envelope ranch dip mix |
1 (4 ounce) can mild green chilies, chopped |
1 (2 ounce) jar diced pimentos, drained |
12 corn tortillas (8-inch) |
Directions:
1. Cook beef and garlic powder in skillet, stirring until crumbled and no longer pink.
2. Remove from heat; drain.
3. Stir in shredded cheese and onion; set aside.
4. Heat chicken soup, milk and Velveeta cheese in saucepan over medium heat; stir until melted.
5. Stir in dip mix, chilies and pimiento.
6. Fill a skillet to about 1 inch with water.
7. Heat over medium-high heat until very hot.
8. Dip tortillas, 1 at a time, into hot water using tongs.
9. Soak for 2 to 3 seconds.
10. Drain and spoon about 1/3 cup meat mixture onto each tortilla; roll up tightly and place in a lightly greased 13x9-inch baking dish.
11. Top with cheese sauce.
12. Bake, covered at 350°F for 30 minutes.
13. Uncover and bake an additional 10 minutes.
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