Ingredients
- FILLING:
- 1 lbs. ground beef
- 1 teaspoon salt
- 1/2 teaspoon cumin
- dash ground black pepper
- 1/4 teaspoon minced garlic
- 3 jalapeno fresh chopped fine
- 1/2 lb. Longhorn cheddar cheese grated
- 1 cup chopped onion
- SAUCE:
- 1/2 cup evaporated milk
- 1 lb. Velveeta cheese
- 1 can cream of chicken soup
- 1 small container of green onion and sour cream dip
- 1 small jar chopped pimiento
- 1 small can sliced black olives drained
- 18 corn tortillas
- 1/2 cup cooking oil
Preparation
Step 1
FILLING:
Brown ground beef until crumbly with the salt and garlic. Drain off any fat. When cool, mix the grated longhorn cheese in and set aside.
SAUCE:
Melt down the Velveeta cheese on low heat along with the cream of chicken soup and the evaporated milk. When smooth and combined well, add the black olives and pimientos and the dip if you will be using it. Set aside until cool.
Soften the corn tortillas one at a time in hot oil for just a couple of seconds using tongs. Place on paper towels to drain. Spoon 2 tablespoons of the meat mixture on each tortilla, roll up and place seam side down in a large rectangular baking dish. Top with the Velveeta mixture. Bake uncovered at 350 degrees for about 30 minutes. Be careful not to burn it.