Cheese Enchiladas

Name: Cheese Enchiladas
Ingredients: 1 lb. hamburger; 1/4 lb. Longhorn cheese; 1 small onion; 1/4 lb. Velveeta/American cheese; 1 can cream of chicken soup; 1 small jar pimentos; 1 small can diced green chilies; 6 to 10 corn tortillas; 1/2 medium green pepper, cut up; 1 rib celery, cut up; 1/2 c. fresh mushrooms, cut up; 2 Tbsp. dehydrated minced onions; 4 oz. carrots; 2 c. water; 2 Tbsp. powdered bouillon; 1/2 lb. ground veal; garlic powder, salt, chili powder, pepper, onion powder and monosodium glutamate to taste; 1/2 c. tomato juice

18 ingredients

6 steps

Ingredients

1 lb. hamburger
1/4 lb. Longhorn cheese
1 small onion
1/4 lb. Velveeta/American cheese
1 can cream of chicken soup
1 small jar pimentos
1 small can diced green chilies
6 to 10 corn tortillas
1/2 medium green pepper, cut up
1 rib celery, cut up
1/2 c. fresh mushrooms, cut up
2 Tbsp. dehydrated minced onions
4 oz. carrots
2 c. water
2 Tbsp. powdered bouillon
1/2 lb. ground veal
garlic powder, salt, chili powder, pepper, onion powder and monosodium glutamate to taste
1/2 c. tomato juice

Directions

1

In a saucepan, combine green pepper, celery, mushrooms, onions, carrots, water and powdered bouillon.
2

Simmer until vegetables are tender.
3

Saute ground veal in a nonstick pan; drain off juices.
4

Using a slotted spoon, add all of your cooked vegetables and 1/2 cup of vegetable liquid to the veal.
5

Add remaining seasonings and tomato juice.
6

Cover and let simmer for 10 minutes, stirring occasionally.