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Ground Beef Enchiladas


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2 Lb. ground beef

1/4 C. onion

1 garlic clove — mashed with

1/2 Tsp. salt or garlic salt

1/2 shredded carrot — (1/2 to 1)

1/4 C. water

2 Tbsp. flour

1/4 Tsp. oregano

1/4 Tsp. cumin

1 Tbsp. Chile powder

1 Tsp. instant bouillon

Brown meat in frying pan. Add garlic, onion, carrot, oregano, cumin, Chile powder and instant bouillon. Stir until blended. Sprinkle flour on top. Stir in. Simmer until meat and carrots are tender. For Tacos: Cook corn tortillas in hot oil, few minutes each side. Fold in 1/2. Drain on paper towels. Fill each taco with spoonful of taco meat. May use prepared shells. For Enchiladas: Fill softened tortillas with meat filling and shredded Jack cheese. Bake about 20 minutes. For Chimichangas: Fill flour tortillas with meat filling, cheese and refried beans. Roll up tightly. Be sure to fold edges and sides. Fry in hot oil for a few minutes on each side until lightly browned. Top with Salsa and sour cream. For Burritos: Fill flour tortillas with refried beans, meat filling and cheese and roll up. Warm in microwave to melt cheese and heat through. Add desired toppings.

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