Michelle H.
5 lbs. Beef or pork roast (or combination of the two)
3 T shortening/vegetable oil/butter
2 onions, chopped
1 (4-oz) can chopped green chilies
2 (7-oz) cans diced tomatoes with green chilies, un-drained (such as Ro-Tel)
1/4 t. garlic powder
4 T flour
4 t. salt
1 t. ground cumin
Juices from beef roast
Roast beef/pork until tender and shreds, using whatever roasting method you prefer. (I throw a beef roast in a crock pot on low all day long.) Reserve some of juices (preferably without too much fat). Cool meat somewhat and shred into a bowl. Set aside.
Melt or heat shortening/oil/butter in a large (LARGE) skillet. Add onions and green chilies. Saute 1-2 minutes. Add cans of tomatoes, garlic powder, flour, salt and cumin. Cook, stirring, about 2 minutes over medium-low heat. Mixture should begin to thicken a bit (but don't worry about that too much). Stir in reserved meat juices and shredded meat (hence the need for a large pan). Cook until adequately heated throughout.
For burritos:
Wrap some meat mix and shredded cheese in a flour tortilla.
To freeze mix:
Place burrito mix in as many zipper freezer bags as desired. Lay flat in freezer (if it freezes in an even and not too thick layer, it'll thaw more quickly and evenly, and fit in your freezer better).
To make frozen burritos:
Make into burritos (see above). Roll each burrito in parchment paper (or wax paper). Place burritos in large zipper bag(s). Freeze. To reheat: Reheat in microwave. For a slightly better texture on the tortillas, and if you're at home, reheat only most of the way in the microwave and then place in a warmed and ungreased nonstick frying pan for a minute or two on each side (until just slightly crispy).
Thursday, September 30, 2010
Nifty Nacho Dinner
Michelle H.
8 oz. Ground beef
1 pkg.Beef Rice-a-roni
2 tbsp. butter
1 can refried beans
1 can mexi-corn
1 ½ c. shredded cheddar
tortilla chips
In large skillet over medium-high heat, brown ground beef. Remove from skillet; drain. Set aside. In same skillet over medium heat, sauté, rice mix with butter until it is golden brown. Slowly stir in 2 ½ c. water and special seasonings; bring to a boil. Reduce heat to low. Cover; simmer 10 min. Stir in refried beans, corn, 1 c. cheese and beef; return to a simmer. Cover; simmer 5-10 min. or until rice is tender. Top with remaining ½ c. cheese. Serve in skillet with tortilla chips.
8 oz. Ground beef
1 pkg.Beef Rice-a-roni
2 tbsp. butter
1 can refried beans
1 can mexi-corn
1 ½ c. shredded cheddar
tortilla chips
In large skillet over medium-high heat, brown ground beef. Remove from skillet; drain. Set aside. In same skillet over medium heat, sauté, rice mix with butter until it is golden brown. Slowly stir in 2 ½ c. water and special seasonings; bring to a boil. Reduce heat to low. Cover; simmer 10 min. Stir in refried beans, corn, 1 c. cheese and beef; return to a simmer. Cover; simmer 5-10 min. or until rice is tender. Top with remaining ½ c. cheese. Serve in skillet with tortilla chips.
Hearty Autumn Beef Stew
Michelle H.
8 chicken bouillon
8 c. water
cut up potatoes, celery carrots, turnips, garlic
salt
onion, peeled
cut up English or rump roast
Combine all ingredients and cook on stove-top. The longer it cooks—the more tender the beef.
8 chicken bouillon
8 c. water
cut up potatoes, celery carrots, turnips, garlic
salt
onion, peeled
cut up English or rump roast
Combine all ingredients and cook on stove-top. The longer it cooks—the more tender the beef.
Thursday, September 16, 2010
Quick and Easy Beef Stroganoff
Heinz.com
Your family and/or guests will think you’ve been simmering this delicious dish all day. But it’s really quick and easy.
1 tablespoon Vegetable oil
1 pound Beef tenderloin tips
1-1/2 cups Thinly sliced onion
1-1/2 cups Thinly sliced green pepper
2 cloves Garlic, minced
1 teaspoon Dried thyme leaves
1 teaspoon Black pepper
1 cup Ketchup
1 cup Beef broth
1 tablespoon Worcestershire Sauce
1/2 cup Sour cream
1/4 cup Chopped fresh parsley
Hot buttered egg noodles
1. Heat the vegetable oil in a large nonstick skillet set over high heat.
2. Add the beef, onion, green pepper, garlic, thyme and pepper. Stir-fry for 3 minutes or until meat and vegetables start to brown.
3. Stir in the Ketchup, broth, and Worcestershire sauce. Bring the mixture to a boil. Reduce the heat to medium. Simmer, uncovered, for 5 minutes.
4. Stir in the sour cream and parsley and remove pan from the heat.
5. Serve over hot buttered egg noodles.
Your family and/or guests will think you’ve been simmering this delicious dish all day. But it’s really quick and easy.
1 tablespoon Vegetable oil
1 pound Beef tenderloin tips
1-1/2 cups Thinly sliced onion
1-1/2 cups Thinly sliced green pepper
2 cloves Garlic, minced
1 teaspoon Dried thyme leaves
1 teaspoon Black pepper
1 cup Ketchup
1 cup Beef broth
1 tablespoon Worcestershire Sauce
1/2 cup Sour cream
1/4 cup Chopped fresh parsley
Hot buttered egg noodles
1. Heat the vegetable oil in a large nonstick skillet set over high heat.
2. Add the beef, onion, green pepper, garlic, thyme and pepper. Stir-fry for 3 minutes or until meat and vegetables start to brown.
3. Stir in the Ketchup, broth, and Worcestershire sauce. Bring the mixture to a boil. Reduce the heat to medium. Simmer, uncovered, for 5 minutes.
4. Stir in the sour cream and parsley and remove pan from the heat.
5. Serve over hot buttered egg noodles.
Wednesday, September 8, 2010
Beef-Vegetable Skillet Bake
Jennifer S.
1 lb. extra-lean ground beef
1 pkg. (8 oz.) sliced fresh mushrooms
1 Onion, chopped
2 cups Frozen peas and carrots
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated crescent dinner rolls
HEAT oven to 375ºF.
BROWN meat in large ovenproof nonstick skillet, and drain. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in peas, carrots and soup; bring to boil. Add VELVEETA; stir. Remove from heat.
UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in center and short sides along edge of skillet.
BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.
1 lb. extra-lean ground beef
1 pkg. (8 oz.) sliced fresh mushrooms
1 Onion, chopped
2 cups Frozen peas and carrots
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated crescent dinner rolls
HEAT oven to 375ºF.
BROWN meat in large ovenproof nonstick skillet, and drain. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in peas, carrots and soup; bring to boil. Add VELVEETA; stir. Remove from heat.
UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in center and short sides along edge of skillet.
BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.
Tuesday, September 7, 2010
Green Pepper Steak
Jolene P.
1 lb. round steak
1 large onion
1 large green pepper
4 cups beef bouillon
1/2 cup soy sauce
pepper to taste
ginger to taste
4 Tbs. cornstarch
2 Tbs. oil
1 garlic clove cut in half (1 tsp garlic powder will work too)
Slice the steak into thin strips then into bit size pieces, removing the fat as you go. Slice the onion and pepper into small strips and set aside. Add soy sauce to bouillon and stir, set aside 1/2 cup of liquid in a bowl.
In a wok or large frying pan heat the oil and add the garlic. Cook until garlic is golden brown then remove. Add steak to hot oil and cook until done adding pepper and ginger to taste. Add onions and peppers and saute until veggies are semi-soft. Pour bouillon into pan and bring to a boil. Add the cornstarch to liquid that was set aside and stir to make a creamy type paste and add to ingredients. Stir until thickened.
Serve over hot rice.
1 lb. round steak
1 large onion
1 large green pepper
4 cups beef bouillon
1/2 cup soy sauce
pepper to taste
ginger to taste
4 Tbs. cornstarch
2 Tbs. oil
1 garlic clove cut in half (1 tsp garlic powder will work too)
Slice the steak into thin strips then into bit size pieces, removing the fat as you go. Slice the onion and pepper into small strips and set aside. Add soy sauce to bouillon and stir, set aside 1/2 cup of liquid in a bowl.
In a wok or large frying pan heat the oil and add the garlic. Cook until garlic is golden brown then remove. Add steak to hot oil and cook until done adding pepper and ginger to taste. Add onions and peppers and saute until veggies are semi-soft. Pour bouillon into pan and bring to a boil. Add the cornstarch to liquid that was set aside and stir to make a creamy type paste and add to ingredients. Stir until thickened.
Serve over hot rice.
BBQ Cups
Jamie K.
1 lb hamburger
1/4-1/2 c bbq sauce
1/3 c brown sugar
1 pkg flaky rolls
grated cheese
brown the meat. drain. add salt and pepper. mix in bbq sauce and brown sugar. line greased muffin tins with stretched out roll sections. spoon mixture into rolls. top with grated cheese. bake at 375 for 10-15 min.
1 lb hamburger
1/4-1/2 c bbq sauce
1/3 c brown sugar
1 pkg flaky rolls
grated cheese
brown the meat. drain. add salt and pepper. mix in bbq sauce and brown sugar. line greased muffin tins with stretched out roll sections. spoon mixture into rolls. top with grated cheese. bake at 375 for 10-15 min.
Thursday, September 2, 2010
French Dip
Lynette A.
Put a beef roast (chuck roast or whatever you like--frozen or thawed) into the crock pot, fill with water until it just covers the meat, then sprinkle 1 dry onion soup packet over the top (2 packs if it is a large roast). Cook on high for 6-8 hours (about 6 if meat is not frozen, about 8 if it is frozen), shred meat with a fork, and serve on large dinner rolls. You can put the "broth" from the crock pot into small bowls or cups to use as the Au jus to dip the french dip into.
Easy, quick, and yummy! Leftover meat can later be used for sandwiches, burritos, chimichangas, or what-not.
Put a beef roast (chuck roast or whatever you like--frozen or thawed) into the crock pot, fill with water until it just covers the meat, then sprinkle 1 dry onion soup packet over the top (2 packs if it is a large roast). Cook on high for 6-8 hours (about 6 if meat is not frozen, about 8 if it is frozen), shred meat with a fork, and serve on large dinner rolls. You can put the "broth" from the crock pot into small bowls or cups to use as the Au jus to dip the french dip into.
Easy, quick, and yummy! Leftover meat can later be used for sandwiches, burritos, chimichangas, or what-not.
Wednesday, September 1, 2010
Meatball Stroganoff
Jennifer S.
makes up to 4 servings, but can easily be doubled for a larger group
16 meatballs, from frozen foods section
1 medium onion, minced
1 teaspoon vegetable oil
1 cup sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk, more if needed to thin sauce
1/2 cup sour cream
1/2 teaspoon dried tarragon (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot cooked egg noodles, rice or mashed potatoes
In medium nonstick skillet, heat oil; add sliced onions and mushrooms.
Cook over medium heat, stirring frequently, 8-10 minutes, until golden brown. Remove from skillet; set aside.
In same skillet, cook meatballs over medium heat, turning as needed, until browned on all sides.
Add soup, milk, cooked sliced onions and mushrooms; bring to a simmer. Reduce heat to low; stir in in sour cream, tarragon and seasoning. Add more milk if thinner sauce is needed.
Serve over hot cooked egg noodles, rice or mashed potatoes.
makes up to 4 servings, but can easily be doubled for a larger group
16 meatballs, from frozen foods section
1 medium onion, minced
1 teaspoon vegetable oil
1 cup sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk, more if needed to thin sauce
1/2 cup sour cream
1/2 teaspoon dried tarragon (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot cooked egg noodles, rice or mashed potatoes
In medium nonstick skillet, heat oil; add sliced onions and mushrooms.
Cook over medium heat, stirring frequently, 8-10 minutes, until golden brown. Remove from skillet; set aside.
In same skillet, cook meatballs over medium heat, turning as needed, until browned on all sides.
Add soup, milk, cooked sliced onions and mushrooms; bring to a simmer. Reduce heat to low; stir in in sour cream, tarragon and seasoning. Add more milk if thinner sauce is needed.
Serve over hot cooked egg noodles, rice or mashed potatoes.
Baked Macaroni and Beef Casserole
Jennifer S.
This casserole can be assembled ahead and baked later; if it's
refrigerated, increase baking time to 30 minutes.IF Frozen bake 60-90 minutes.
Easily doubles!
3 ounces elbow macaroni
8 ounces lean ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 cup tomato sauce
1/4 cup minced fresh parsley
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
1 1/2 ounces mozzarella cheese, grated
If baking right away Preheat oven to 350o F.
In large pot of boiling water, cook macaroni 8-10 minutes, until tender. Drain, discarding liquid; set aside.
In large nonstick skillet, cook beef, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat; set aside.
Spray medium nonstick skillet with nonstick cooking spray;
heat. Add onion and bell pepper; cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. Add tomato sauce, parsley, basil, thyme, black pepper and reserved beef; cook, stirring frequently, 3 minutes, until heated through. Remove from heat.
Add cooked macaroni to beef mixture; stir to combine.
Transfer mixture to 1-quart baking dish; sprinkle with cheese. Bake 20 minutes, until bubbling and slightly browned on top.
Or cover with plastic wrap or foil and refrigerate until ready to bake, remove plastic wrap or foil before baking. To freeze cover with plastic wrap and foil. Freeze up to 2 months. To bake, remove plastic wrap and foil, replace foil and bake 60-90 minutes, remove foil last 15 mins of cook time to brown top.
This casserole can be assembled ahead and baked later; if it's
refrigerated, increase baking time to 30 minutes.IF Frozen bake 60-90 minutes.
Easily doubles!
3 ounces elbow macaroni
8 ounces lean ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 cup tomato sauce
1/4 cup minced fresh parsley
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
1 1/2 ounces mozzarella cheese, grated
If baking right away Preheat oven to 350o F.
In large pot of boiling water, cook macaroni 8-10 minutes, until tender. Drain, discarding liquid; set aside.
In large nonstick skillet, cook beef, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat; set aside.
Spray medium nonstick skillet with nonstick cooking spray;
heat. Add onion and bell pepper; cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. Add tomato sauce, parsley, basil, thyme, black pepper and reserved beef; cook, stirring frequently, 3 minutes, until heated through. Remove from heat.
Add cooked macaroni to beef mixture; stir to combine.
Transfer mixture to 1-quart baking dish; sprinkle with cheese. Bake 20 minutes, until bubbling and slightly browned on top.
Or cover with plastic wrap or foil and refrigerate until ready to bake, remove plastic wrap or foil before baking. To freeze cover with plastic wrap and foil. Freeze up to 2 months. To bake, remove plastic wrap and foil, replace foil and bake 60-90 minutes, remove foil last 15 mins of cook time to brown top.
French Dip-Crock Pot Recipe
Jennifer S.
·1 (5 lb) rump roast
·1 tablespoon garlic powder
·1 tablespoon black pepper
·1 teaspoon seasoning salt
·1 teaspoon oregano
·1/2 teaspoon rosemary
·2 instant beef bouillon cubes
·2 (14 ounce) cans beef broth
·1 large onion, diced
Directions
1.Place all ingredients in a crock pot.
2.Cook on High for 5-6 hours or Low for 8-10.
3.Remove the meat from the crock pot and place on deep plate-to collect juices.
4.Strain the broth well so that it is clear and no spices or onions remain.
5.Place in a saucepan and keep warm.
6.Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
7.Remember to add the juices that drain off the meat back to the saucepan of Au jus.
8.Heat Hoagie buns to warm and slice the meat thin.
9.Place a good amount of sliced meat in each of the buns and offer the Au jus in individual bowls.
·1 (5 lb) rump roast
·1 tablespoon garlic powder
·1 tablespoon black pepper
·1 teaspoon seasoning salt
·1 teaspoon oregano
·1/2 teaspoon rosemary
·2 instant beef bouillon cubes
·2 (14 ounce) cans beef broth
·1 large onion, diced
Directions
1.Place all ingredients in a crock pot.
2.Cook on High for 5-6 hours or Low for 8-10.
3.Remove the meat from the crock pot and place on deep plate-to collect juices.
4.Strain the broth well so that it is clear and no spices or onions remain.
5.Place in a saucepan and keep warm.
6.Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
7.Remember to add the juices that drain off the meat back to the saucepan of Au jus.
8.Heat Hoagie buns to warm and slice the meat thin.
9.Place a good amount of sliced meat in each of the buns and offer the Au jus in individual bowls.
Cheese and Beef Roll-up
Jennifer S.
Like Arby’s ® Beef and cheddar sandwich
1 16-oz. jar cheese spread
1 lb. thin sliced deli roast beef
2 TBS. dried onions (soak in ½ C. water)
Prepared dough for 1 loaf
Creamy horseradish mayonnaise
Heinz 57 steak sauce
Roll dough into a 15x10 rectangle. Spread dough with ½ of cheese spread (microwave to make spreading easier). Cover cheese with ½ pound sliced roast beef. Repeat layer with the rest of the cheese and beef. Roll-up and seal well. Place on foil lined baking sheet. Drain onions and sprinkle top of bread. Cover and let rise 45 mins. Preheat oven to 400 degrees. Bake 20-30 minutes or until golden. Let cool for 10-15 minutes before slicing. Serve with creamy horseradish mayo or steak sauce and curly fries.
Like Arby’s ® Beef and cheddar sandwich
1 16-oz. jar cheese spread
1 lb. thin sliced deli roast beef
2 TBS. dried onions (soak in ½ C. water)
Prepared dough for 1 loaf
Creamy horseradish mayonnaise
Heinz 57 steak sauce
Roll dough into a 15x10 rectangle. Spread dough with ½ of cheese spread (microwave to make spreading easier). Cover cheese with ½ pound sliced roast beef. Repeat layer with the rest of the cheese and beef. Roll-up and seal well. Place on foil lined baking sheet. Drain onions and sprinkle top of bread. Cover and let rise 45 mins. Preheat oven to 400 degrees. Bake 20-30 minutes or until golden. Let cool for 10-15 minutes before slicing. Serve with creamy horseradish mayo or steak sauce and curly fries.
Prime Rib
Jennifer S.
5 pound Prime Rib roast
1 tablespoon Kosher salt
fresh cracked pepper
1 tsp garlic salt
3 cloves garlic (1 tbs from jar)
1 tablespoon rosemary dried or fresh, FINELY minced
Place roast on broiling pan.
Spread with garlic.
Sprinkle with seasonings.
Preheat oven to 375 Degrees. Put roast in oven.
DO NOT OPEN OVEN DOOR ONCE ROAST HAS GONE IN!!!
Bake for 1 hour, leave roast in oven.
Turn off oven for 3 hours.
DO NOT OPEN OVEN DOOR!
Turn oven back on to 375 degrees for 20-30 mins before serving.
Slice roast and serve with Au jus.
5 pound Prime Rib roast
1 tablespoon Kosher salt
fresh cracked pepper
1 tsp garlic salt
3 cloves garlic (1 tbs from jar)
1 tablespoon rosemary dried or fresh, FINELY minced
Place roast on broiling pan.
Spread with garlic.
Sprinkle with seasonings.
Preheat oven to 375 Degrees. Put roast in oven.
DO NOT OPEN OVEN DOOR ONCE ROAST HAS GONE IN!!!
Bake for 1 hour, leave roast in oven.
Turn off oven for 3 hours.
DO NOT OPEN OVEN DOOR!
Turn oven back on to 375 degrees for 20-30 mins before serving.
Slice roast and serve with Au jus.
Beef Kabob Marinade
Allyson P.
1 C Vegetable Oil
3/4 C Soy sauce
1/2 C Lemon Juice
1/4 C Worcestershire sauce
1/4 C Prepared mustard
1 & 1/2 tsp Coarsely ground black pepper
2 Cloves garlic (minced)
1 tsp Meat tenderizer (optional)
Beef cubes (like for beef stew)
Put in Ziploc marinate in fridge 4-24 hours.
Skewer meat on wooden or metal kabobs with or with out veggie pieces.
Grill until meat is to your doness.
1 C Vegetable Oil
3/4 C Soy sauce
1/2 C Lemon Juice
1/4 C Worcestershire sauce
1/4 C Prepared mustard
1 & 1/2 tsp Coarsely ground black pepper
2 Cloves garlic (minced)
1 tsp Meat tenderizer (optional)
Beef cubes (like for beef stew)
Put in Ziploc marinate in fridge 4-24 hours.
Skewer meat on wooden or metal kabobs with or with out veggie pieces.
Grill until meat is to your doness.
Fritos Beef Skillet
Dahlene M.
1 lb. ground beef (browned and drained)
1 can kidney beans, drained
1 C. your favorite salsa
1 C. instant rice
3/4 C. water
Fritos Scoops or regular Fritos
Once beef is browned and drained add all ingredients to skillet, except Fritos. Bring to boil and simmer with lid on for 15 mins. Serve hot with Fritos Scoops or smother regular Fritos with beef mixture.
Top with cheese if desired.
1 lb. ground beef (browned and drained)
1 can kidney beans, drained
1 C. your favorite salsa
1 C. instant rice
3/4 C. water
Fritos Scoops or regular Fritos
Once beef is browned and drained add all ingredients to skillet, except Fritos. Bring to boil and simmer with lid on for 15 mins. Serve hot with Fritos Scoops or smother regular Fritos with beef mixture.
Top with cheese if desired.
Beef and Bean Burrito Skillet
Jennifer S.
1 lb. lean ground beef
1/2 cup onion, chopped
1 pkg. (1-1/4 oz.)Taco Seasoning Mix
1 can (15 oz.) kidney beans or black beans, rinsed
1 can (15 oz) whole kernel corn, drained
1 cup Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup Mexican Style Finely Shredded
1/3 cup Sour Cream
4 large green onions, chopped
BROWN meat and onion in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans,corn, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
1 lb. lean ground beef
1/2 cup onion, chopped
1 pkg. (1-1/4 oz.)Taco Seasoning Mix
1 can (15 oz.) kidney beans or black beans, rinsed
1 can (15 oz) whole kernel corn, drained
1 cup Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup Mexican Style Finely Shredded
1/3 cup Sour Cream
4 large green onions, chopped
BROWN meat and onion in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans,corn, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
Subscribe to:
Posts (Atom)
