Saturday, January 28, 2012

Beef Enchiladas and Cinnamon Crisp Chips


Friday Bill and I took Cally on a college visit to Mt Union.  Wow what a beautiful college.  Cally loved it.  We got a tour of the college from the Golf coach.  Mt Union wants Cally to play golf for them on the women's golf team.  She is excited about this opportunity.  She has had several colleges contact her about playing on their golf teams since the golf season has ended for her high school career.  Mt Union has a very competitive golf team and she is excited to get the chance to play on a winning women's golf team! She has not committed yet but I think she is really close to making this final decision.  I will be happy when this is all decided and planned out.


Beef Enchiladas

1 lb beef, browned and drained
1 pkg taco seasoning
1 can 31 oz can refried beans
2 cans 10 oz enchilada sauce
6 flour tortillas
16 oz pkg shredded cheddar cheese

Brown the beef and drain.  Fix taco meat according to package directions.  Spray a p x13 pan with cooking spray.  Assemble the Enchiladas...take tortilla and spread 1/6 of the can of refried beans, then 1/6 of the taco beef, and a handful of cheese,  roll up the tortilla and place in the pan.  Repeat with the next 5 tortillas.  After all enchiladas are in the pan, pour both cans of enchilada sauce over the enchiladas.  Cover with the remaining cheddar cheese.  Bake in 350 degree oven for 25 to 30 minutes or until hot.  Serve with taco sauce and sour cream if desired.


Cinnamon Crisp Chips

4 flour tortillas
1/2 C sugar
1 tsp cinnamon
butter cooking spray

Mix sugar and cinnamon together.  Spray tortillas with cooking spray, sprinkle with cinnamon sugar.  Cut tortillas in wedges.  Place on a baking sheet and bake in a 350 degree oven for 8 to 10 minutes.

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