Categories: Main Dish
Ingredients
- 1 lb. lean ground beef
- 1 large onion, chopped
- 1 small garlic clove, minced
- 1/4 tsp salt
- 2 C shredded cheddar cheese
- 1 can cream of chicken soul, undiluted
- 1 pkg (8 oz.) velveeta, cubed
- 3/4 C evaporated milk
- 1 can (4 oz.) chopped green chilies, drained
- 1 jar (2 oz.) diced pimentos, drained
- 12 corn tortillas (6 inches)
- 1/4 C canola oil
Directions
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Ina large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese. set aside. Meanwhile, in a large saucepan, cook and stir the soup, velveeta and milk over medium heat until cheese is melted. Stir in chilies and pimentos. In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 C of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in a greased 9 × 13 baking dish. Pour cheese sauce over the cop. Cover and bake at 350 degrees for 25-30 minutes or until heated through.