1 pound ground beef
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 10-ounce can enchilada sauce
3/4 cup water
1 package taco seasoning
1 4-ounce can mushrooms (sliced or pieces)
1 2-ounce can black pitted, sliced olives
1 2-ounce package flour tortilla shells
1 4-ounce package taco-flavored or cheddar cheese (grated)
Sour cream, lettuce, tomatoes
Brown ground beef, onion and green pepper. Add the package of taco
seasoning as directed on package (mix with 3/4 cup water; simmer
10 minutes uncovered). After simmering, fill tortilla shells with
meat mixture, approximately 2 tablespoons* per shell. Roll them
up and put into a glass or microwavable cake pan, side by side,
so they don't unroll. Pour the enchilada sauce over rolled tortillas,
then add a layer of cheese. Sprinkle mushrooms and olives to your
liking over the cheese. Cover pan with plastic wrap or pan's top;
refrigerate until ready to use. Can safely be stored for a couple
of days in refrigerator. When ready to bake: put in microwave oven
on High for approximately 5 minutes or until heated through and
cheese is well melted. Rotate once during cooking time. Serve with
sour cream, shredded lettuce and tomatoes. Leftovers can be refrigerated
and heated a couple of days later. (Test note: In testing this excellent
and easy-to-make dish, we used about
*3 tablespoons of meat mixture in each shell.)
** Rita F. Keller, Bismarck (Capital Electric Co-op)
Meat mixture:
1 pound hamburger
1 package Lipton onion soup mix
1/2 cup water
1 15-ounce can stewed tomatoes (blended in blender)
1 cup Ortega mild taco sauce
Base:
Lettuce, torn up
Colby cheese, grated
Restaurant-style tostada chips
Topping:
1 cup Ortega mild taco sauce
Sour cream, olives, tomato pieces
Brown hamburger; add soup mix and 1/2 cup water. Cook until liquid
is gone. Add blended stewed tomatoes and 1 cup taco sauce. Simmer
1/2 hour (add more water if needed). Tear up lettuce on plate. Break
up tostadas; lay on top of lettuce. Top with cheese. Add meat sauce
on top of cheese. Top with your choice: more cheese, taco sauce,
tomatoes, olives and/or sour cream. (Test note: In testing, we purchased
the 16-ounce bottle of Ortega sauce so we'd have enough to put on
top of finished salad. An excellent and easy-to-prepare salad. If
watching your salt intake, you may wish to cut down on the amount
of onion soup mix you use.)
** Brenda Mahon, Bismarck (Capital Electric Co-op)
2 8-ounce packages cream cheese
1 22-ounce container cottage cheese
1 16-ounce jar salsa
1 pound hamburger
3/4 cup water
1 package dry taco mix
2 cups shredded lettuce
4 ounces shredded cheese
1/2 cup sliced black olives
1/2 cup sliced green olives
In blender, mix cream cheese, cottage cheese and salsa. Pour into
9 by 13 inch pan. Brown hamburger; drain fat. Add dry taco mix and
3/4 cup water. Simmer until water is absorbed. Cool and sprinkle
on top of cream cheese base. Top with lettuce, cheese, olives; refrigerate.
Serve with tortilla chips. (Test note: Very easy to prepare —
an easy dish to take to a potluck. Makes a very large portion but
can easily be halved by cutting ingredient amounts in half.)
** Sheri Grossman, Lipton (KEM Electric Co-op/BEK Communications
Co-op)
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