Title: Cream Tacos
Categories: Ethnic
Yield: 6 Servings
| 1 1/2 | lb | Ground beef |
| 1 | | Onion, chopped |
| 1 | | Salt/pepper to taste |
| 1 | cn | Enchilada sauce |
| 1 | cn | Tomatoes & green chiles |
| 1 | | Tall can milk |
| 1 | c | Longhorn cheese, grated |
| 12 | | Taco shells, uncooked |
Brown meat with chopped onion. Add salt and pepper to taste. Add
enchilada sauce, tomatoes, green chiles, milk and grated cheese. Heat
until cheese is melted. In a long baking pan, put 6 taco shells, uncooked,
then 1/2 of the mixture. Layer of taco shells and remaining mixture. Bake
at 300 degrees for 30 minutes. Serve with a tossed salad and corn.
Submitted By KOUNTRY COOK #1 @1912232* On 01-27-94 (2119)