- 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
- 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)