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CHILI ENCHILADAS

1 large onion, chopped
1/2 tsp salt
1 lb ground beef
dash pepper
2 cans (15 1/2 oz) chili, without beans
cheese, grated
tortillas

Heat oven to 350 degrees. Saute' 2 Tbsp onion and ground beef in a little hot fat. Add chili, salt and pepper. Simmer, covered, 10 minutes. Brush tortillas on both sides with melted butter. Place 1 Tbsp chili mixture, 1 tsp onion and 1 tsp grated cheese in the center of each tortilla; roll up. Place filled tortillas in baking dish. Spoon remaining chili mixture over rolled tortillas, being careful to cover each tortilla to keep it soft. Sprinkle remaining chopped onion and cheese over chili. Bake, uncovered, 15 minutes.

TORTILLAS:
Mix 1 cup Bisquick and 1/4 cup water. Knead 1 minute on board dusted with corn meal. Make 8 balls; flatten each ball into a 5" circle. Bake on ungreased griddle until browned on both sides. Keep soft between towels.

1 large onion, chopped 1/2 tsp salt 1 lb ground beef dash pepper 2 cans (15 1/2 oz) chili, without beans cheese, grated tortillas Heat oven to 350 degrees. Saute' 2 Tbsp onion and ground beef in a little hot...