Beef enchiladas PDF Print E-mail

Beef Enchiladas

1 pound ground hamburger
1/2 cup chopped onion
1 cup buttermilk
1/2 teaspoon salt
1 teaspoon garlic powder
1 tablespoon chili powder
1 dozen corn tortillas
1 cup Cheddar and jack cheeses, shredded

Brown hamburger with onion. Let cool and add 1/2 cup buttermilk to make gravy. Add salt, garlic powder and chili powder. Stir until thick. Dredge corn tortillas in remaining 1/2 cup of buttermilk to soften. Put hamburger into tortillas and roll up into cylinders. Place cylinders in a greased baking dish. Sprinkle cheese on top and cook until cheese is melted.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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