#155 – Beef Enchiladas & Coconut Crunch Bars

Beef Enchiladas

• 2 lbs. hamburger
• Medium onion, chopped
• 1 large can re-fried beans
• 1 pkg. enchilada seasoning mix
• 8-10 soft tortillas
• 1 cup shredded cheddar cheese

Sauce:

• 2 cans cream of mushroom soup
• 2 cans enchilada sauce or 1 large can

Preheat oven to 350 degrees. In a large skillet, brown hamburger and onion until no longer pink; drain. Add seasoning mix and refried beans; mix well. Spoon a generous amount of filling in each soft tortilla; roll tortilla and put in a 9 x 13 inch baking pan.

In a separate bowl, combine soup and enchilada sauce; pour over tortillas. Sprinkle cheese over sauce.

Bake for 30 minutes uncovered, and 15 minutes covered.

Coconut Crunch Bars

Crust:

• 1 box of German Chocolate cake mix
• 1/2 cup crushed pretzels
• 1/2 cup butter
• 1 egg

Filling:

• 1/4 cup sugar
• 1 cup chopped pecans
• 1 cup dark corn syrup
• 2 eggs
• 1 cup butterscotch chips
• 1 cup chocolate chips
• 2 1/4 cups coconut

Preheat oven to 350 degrees. Combine crust ingredients; mix well, then press into a greased 9 x 13 inch baking pan. Bake for 15 minutes, or until crust puffs and appears dry; cool for 5 minutes.

Combine sugar, corn syrup and eggs; mix at low speed until well blended. Stir in remaining ingredients. Spoon over partially baked crust. Bake 30-40 minutes or until edges are deep golden brown, (center will not be set). Cool for 10 minutes, loosen edges. Cool completely for 1 hour before cutting into bars.