#155 – Beef Enchiladas & Coconut Crunch Bars

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


  • 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


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


  • 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.


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