Enchiladas
1/4 cup of chopped onion
1 cup of sweet bell pepper, chopped
1 fresh garlic clove, minced
2 Tbsp vegetable oil
2 Tbsp flour
1 Tbsp chili powder
1/2 tsp salt
1 cup of water
1 envelope of instant beef broth
1 cup of fresh tomato, peeled, chopped
Your best left over chili
or if you do not make homemade chili
you may substitute 1 - 15 oz can of chili
with beans,
flour tortilla shells
1 lb. of ground beef, fried, drained
1 lb. Cheddar cheese, shredded
1 cup of fresh onion, chopped
Saute the onion, bell pepper,
and garlic in oil in a large
skillet for 5 minutes. Stir in flour,
chili powder, and salt; cook,
stirring constantly, just until bubbly.
Stir in water and broth; continue
cooking and stirring until sauce
thickens and bubbles for 1 minute.
Add chopped tomato and chili; bring
to boil, lower heat, and simmer for 15
minutes.

Cook tortillas following label directions.
Place cooked tortillas on a flat surface
and fill each with ground beef, cheese,
and onion-dividing the ingredients evenly.
Roll up each filled tortilla and place,
touching in a large oblong cake pan
11x7x2 or larger. Pour the cooked sauce
over the top of the rolled tortillas, Sprinkle
1/4 cup shredded cheese on top. Bake at
325 degrees for 25 minutes. May be made
in advance and baked just prior to serving.
Sue
Bonney Lake,Washington

15 minute beef stroganoff
1 lb round steak 1/4 to 1/2" thick
2/3 cup water
1 Envelope onion soup mix
1 c sour cream
1 can (4 oz) sliced mushrooms
2 Tbs flour
buttered noodles

trim fat from meat and cut into
small pieces. heat fat in skillet
until you have abt 3 Tbs of
melted fat. remove trimmings.
brown meat quickly then add
water and mushrooms
(including liquid) stir in soup mix
and heat to boiling. blend sour
cream and flour and pour into
soup mixture. cook and stir until
mixture thickens. serve over hot
noodles.
prep and cook time approx 15 minutes.
Sue
Connecticut

STUFFED PEPPERS
6 large green,red or yellow peppers
1 pound ground beef
2 tablespoons chopped onion
1 cup cooked rice ( I used Minute Rice)
Dash salt
1/8 teaspoon garlic powder
1 15 ounce can tomato sauce
3/4 cup shredded mozzarella cheese ( 3 ounces)
Cut tops off of the peppers,clean out seeds and
membranes,and rinse. Cook peppers in enough
boiling water to cover for 5 minutes and drain.

Cook ground beef and onion in skillet until
beef is light brown and drain.Stir in rice,salt,
garlic powder and 1 cup of the tomato sauce,
heat through.

Stuff each pepper with the beef mixture and
stand them upright in ungreased square
baking dish, 8 x 8 x 2 inches.Pour remaining
tomato sauce over peppers. Cover the dish and
bake in 350 degree oven for 45 minutes.Uncover,
sprinkle with the cheese and cook for 15 minutes.

6 servings
290 calories per serving

Jeannine Breyfogle
Waterloo,Iowa