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  • 1 pound ground beef
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 (10 oz.) can enchilada sauce
  • 3/4 cup water
  • 1 package taco seasoning
  • 1 (4 oz.) can mushrooms (sliced or pieces)
  • 1 (2 oz.) can black pitted, sliced olives
  • 1 (2 oz.) package flour tortilla shells
  • 1 (4 oz.) package taco-flavored or cheddar cheese (grated)
  • Cass-Clay sour cream, lettuce, and tomatoes
  1. Brown ground beef, onion and green pepper.
  2. Add the package of taco seasoning as directed on package (mix with 3/4 cup water; simmer 10 minutes uncovered).
  3. After simmering, fill tortilla shells with meat mixture, approximately 2 tablespoons* per shell.
  4. Roll them up and put into a glass or microwavable cake pan, side by side, so they don’t unroll.
  5. Pour the enchilada sauce over rolled tortillas, then add a layer of cheese.
  6. Sprinkle mushrooms and olives to your liking over the cheese.
  7. 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.
  8. 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.
  9. 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)