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  Onion 1 Medium, chopped
  Water 1 Tablespoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Parsley flakes 2 Tablespoon
  Seasoned salt 1 Tablespoon
  Pepper 1⁄8 Tablespoon
  Flour tortillas 12
  Tomato sauce 1 Ounce, can
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Chili powder 2 Tablespoon
  Oregano 1⁄2 Tablespoon
  Garlic 1⁄8 Tablespoon, minced
  Water 1⁄2 Cup (8 tbs)

Combine onion and water in a 1 1/2-quart covered casserole and microwave 2 to 3 minutes.
Add crumbled ground round.
microwave 2 1/2 minutes; stir and microwave an additional 2 1/2 minutes.
Add cheese, sour cream, parsley flakes, salt and pepper.
Set aside.
Wrap tortillas in paper toweling and microwave 1 minute.
Combine remaining ingredients.
Pour half of this sauce mixture into a 12 x 8-inch dish.
Place 2 1/2 tablespoons meat mixture in center of each tortilla.
Roll up.
Place seam side down in the sauce.
Top with remaining sauce.
Spripnkle grated cheese
Cover with plastic wrap.
Heat 11 to 12 minutes.
Turn after 5 1/2 to 6 minutes.

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