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Tortilla Shells



Here is a thrift friendly way to use leftover uncooked tortilla shells.  Make tortilla chips.  Cut the tortillas into wedges, and sprinkle with water and your desired seasonings.  Bake at 375 degrees for 15 minutes.


Here are a couple classic, frugal recipes that make good use of tortillas.


Beef Enchiladas


1 pound hamburger
1/2 cup chopped onions
1 can enchilada sauce
1 cup sour cream
Vegetable oil for frying
8 corn tortillas
Longhorn Cheese
Brown the hamburger and onion, and drain off any grease. Add 3/4 of the canned enchilada sauce to the hamburger and simmer for 30 minutes.
In a skillet heat the oil, and fry the tortillas on both sides until just soft.  Using a paper towel, wipe excess grease off the tortillas. 
Place hamburger, sour cream and some cheese on top of each tortilla, and then roll up.  Place in a 9 x 13 baking dish. Top with the remaining sauce and more cheese.
Bake at 325 degrees for 1 hour.


Cheese Enchilada Casserole


1 package corn tortillas
1 carton sour cream or IMO
1 can cream of chicken soup
1 can chopped green chilies (mild)
4 cups grated cheese (longhorn)

In salad bowl combine mayonnaise, yogurt and lemon juice.  Add apples and celery. Add to salad bowl.  Fold in nuts. Chill, toss and serve.


Tear the tortillas into strips.  Mix the rest of the ingredients, reserving 1 cup of the cheese.


Layer the tortillas and soup mix.  Top with reserved cheese.


Bake at 350 degrees for 35 minutes, or until casserole is hot and cheese is bubbly.







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