Tortillas With Chili Sauce
Ingredients| 1 judi m. phelps (bnvx05a) FILLING 2 tbsp cooking oil 2 tbsp wine vinegar 1 lb ground round 1/2 tsp chili powder 1/2 cup onion -- chopped 1 tsp cinnamon 1 garlic clove -- minced 1/8 tsp ground cloves 1 cup black olives -- chopped 1 tsp sugar 1 cup canned tomatoes -- drained 1 tsp salt (optional) 1/2 cup dark raisins -- chopped 12 tortillas -- hot SAUCE 1 tsp cooking oil 3/4 cup condensed beef bouillon 1/4 cup onion -- finely chopped 1 tsp chili powder 1 garlic clove -- minced 1/4 tsp oregano 2 can tomato sauce 1/8 tsp thyme 1/4 cup green pepper -- finely 1 chopped 1/4 lb cheddar cheese 1/4 cup celery -- finely diced |
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FILLING: In a large skillet heat oil. Cook ground round, onion and
garlic until meat begins to brown. Add olives, tomatoes and raisins.
Stir to combine all ingredients. Then add vinegar, chili powder,
cinnamon, cloves, sugar, and optional salt. Stir again and bring to
boil. Reduct heat and simmer 20 minutes. Spread meat mixture on
torillas. Roll up and place in a greased shallow baking dish.
Preheat oven to 350 degrees.
SAUCE: Heat cooking oil in a saucepan and saute onion and garlic until
onion is translucent. Add tomato sauce, green pepper, celery,
bouillon, chili powder, oregano, and thyme. Stir to combine all
ingredients well. Bring to boiling; reduce heat and simmer 20
minutes. Pour half the sauce over tortillas in baking dish. Sprinkle
with grated cheese. Bake 20 minutes. Serve with remaining sauce and
cheese.
SOURCE: Great Cooking Ideas.
Recipe By :
Servings:
4
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