Sour Cream Enchiladas
|Chili beef soup||1 Can (10 oz)|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Corn tortillas||8 (5 Inch Diameter)|
|Water||3⁄4 Cup (12 tbs)|
|Ground beef||3⁄4 Pound|
|Chopped onion||4 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
In a 1 quart glass dish, combine 1/4 cup soup, beef, catsup, onion, and seasonings.
Cook in microwave oven 5 minutes stirring once to separate meat.
To make enchiladas, wrap 2 tortillas in damp cloth towel, cook 40 seconds.
Immediately spoon about tablespoons meat mixture on each tortilla, top with 1 tablespoon cheese.
Roll up tightly.
Place seam side down in 1 1/2 quart shallow glass dish (10x6 inch).
Repeat until all tortillas are filled.
Mix remaining soup and water, pour over enchiladas.
Cook about 10 minutes or until hot, giving dish 1/2 turn every 3 minutes.
Sprinkle remaining cheese on top and spread sour cream over top.