About ChopStir Where did this g

About ChopStir
Where did this great
idea come from?

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Mexican Favorites

Enchiritos

1/2 to 1 lb. ground beef
1 sm. can diced green chilies
1 pkg. of taco seasoning mix
1 can tomato paste
1/2 to 1 lb. shredded cheddar cheese

1 medium onion (chopped)
1 large can refried beans
1 package enchilada sauce mix
1 package large flour tortillas

In a sauce pan, prepare enchilada sauce mix with tomato paste according to package instructions.

In large straight-sided skillet, brown ground beef using your ChopStir, adding onion before completely browned. Drain excess grease. Add green chilies, taco seasoning, and refried beans to ground beef mixture stirring with ChopStir until blended. Cook over reduced heat until hot. Stir often.

Heat tortillas in oven or microwave. Spread the bean and meat mixture on tortillas, adding enchilada sauce and cheese to taste. (Note: adding chopped lettuce and tomato on top makes a nice variation). (Can be frozen for later in the week or for a quick lunch).

Quick Enchiladas

2 cups of enchilada sauce (canned or from scratch)
1 can cheddar cheese soup
1 can cream of mushroom soup
1/2 to 1 lb. of ground beef
1 small chopped onion
1 pkg. of medium sized tortillas

In large bowl mix enchilada sauce, cream of mushroom soup and cheddar cheese soup (your ChopStir works great for mixing this mixture). Brown ground beef in skillet using your ChopStir, add chopped onions before it's completely browned. Drain excess grease.

Dip each tortilla in sauce, sprinkle hamburger mixture in middle, add cheese, put on more sauce and cheese, fold and turn upside down in a 9 x 13 pan. After each tortilla is filled and folded in pan, pour leftover hamburger mixture on top and the remaining sauce and cheese. Bake at 350 for 15-20 minutes (until sauce is bubbly and cheese is melted).

Enchiladas
(Not quite as quick, but yummy!)

Preheat oven to 350 F. Grease 9 x 13 pan.

Ground Meat Mixture

2 lbs. ground meat
2 T. chili powder
2 tsp. garlic salt
1 cup lettuce
1 cup sauce

Sauce

3 cans cream of chicken soup
2 cans water
1 tsp. oregano
1 tsp. sage
1 tsp. cumin
1 large can diced green chilies

Top with chopped tomato, shredded lettuce and cheddar cheese after cooking.

Brown ground meat in skillet using your ChopStir. Add chili powder and garlic salt. Mix completely with your ChopStir. Put several tablespoons of meat mixture on each tortilla, spoon on sauce, fold and place in 9 x 13 pan. Cover with remaining sauce and bake for 20 minutes. Serve with grated cheese, chopped lettuce and tomatoes.

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Mexican Favorites

Enchiritos

Quick Enchiladas

Enchiladas (Not quite as quick, but yummy!)

Enchiladas
(Not quite as quick, but yummy!)