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Mexican   -   Enfrijoladas   adapted from Flavors of Mexico by Marlena Spieler

  • 1 1/4 Pounds Ground Beef Or Pork
  • 3 Medium Onion -- chopped and divided
  • 2 Tablespoons Cilantro -- finely chopped
  • 2 Medium Jalapeno -- roasted and chopped
  • Salt And Pepper -- to taste
  • 8 Corn Tortillas
  • Oil -- for frying
  • 3 Cups Refried Beans
  • 12 Ounces Sharp Cheddar Cheese -- grated
  • 2/3 Cup Sour Cream
  • Salsa -- to taste
  • Lettuce
Directions Brown meat and 2 of the onions. Drain grease. Add cilantro, jalapenos, salt and pepper. Set aside. Heat tortillas in a bit of oil to soften. Stuff with meat mixture and place in bottom of casserole. Top with a layer of beans evenly. Then top with cheese. Bake at 400 degrees until cheese is melted and ingredients are heated through. Serve topped with sour cream, remaining onion, lettuce and salsa. Vegetarian variation would be to omit meat and dip each tortilla in mild red chili sauce, roll around a bit of chopped onion, cilantro and jalapenos, then do as above.
Serves 4
Time to Make 0:00

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