hosted by Laverne Diede & Rhonda Fitterer
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.
