16 tortilla shells
1 lb. lean ground beef
1 pkg. Taco seasoning
1 can Garbanzo beans, with juice
1 carton (16 oz.) sour cream
2 Tbsp. flour
1/4 tsp. garlic powder
1 jar (15.5 oz.) salsa
1 cup Mexican blend shredded cheese
1 lb. lean ground beef
1 pkg. Taco seasoning
1 can Garbanzo beans, with juice
1 carton (16 oz.) sour cream
2 Tbsp. flour
1/4 tsp. garlic powder
1 jar (15.5 oz.) salsa
1 cup Mexican blend shredded cheese
Crumble and brown ground beef. Add Taco seasoning and Garbanzo beans with
juice. Heat until beans are hot. Mash with a potato masher to partially crush
beans. In a bowl combine sour cream,
flour and garlic powder. In a 9 x 13 x 2
baking dish sprayed with non-stick spray place 8 shells evenly. Top with 1/2 of the ground beef mixture. Top with 1/2 of the sour cream mixture. Top with 1/2 of the salsa. Repeat with remaining shells, ground beef,
sour cream and salsa. Sprinkle with
cheese. Cover with plastic wrap and
refrigerate at least 2-3 hours, over night is even better. Bake at 350 for 35-40 minutes.
Comment:
The original recipe called for 1/2 lb. ground beef, onions, chili powder
and cumin. I increased the ground beef
and used a package of taco seasoning instead of the spices and left out the
onion. It also called for an 8 oz.
carton of sour cream which I increased to 16 oz. I changed the enchilada sauce to salsa and
added the cheese. Came out simply
delicious! I really don't think I would
have enjoyed it as much with less meat, sour cream and no cheese. This worked perfectly.
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