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1-1/2 pounds ground beef
1 large onion, chopped fine
2 cans (19 ounces each) enchilada sauce, reserve 1/2 cup
2 cans (15 to 16 ounces each) early June peas
2 cans (15 to 16 ounces each) sliced potatoes or 3 medium potatoes, sliced thin and precooked.
2 cups shredded Cheddar cheese, reserve 1/2 cup
1 package (12) large flour tortillas
Brown hamburger and chop fine. Drain. Add onion, enchilada sauce, peas, potatoes and Cheddar cheese. Mix all ingredients and cook until hot. Spoon into tortillas and roll up each one and place in a 9x13-inch baking pan, sprayed with nonstick cooking spray. Pour reserve sauce over tortillas and sprinkle remaining cheese on top. Bake at 350 degrees until hot and cheese melts. Serves 6-12.
Cynthia J. Garner