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Cellist Yo Yo Ma performs "Suite for Solo Cello No. 5 in C Minor," with dancer Bando Tamasaburo V
Jan. 22nd, 2012
Cellist Yo Yo Ma performs "Suite for Solo Cello No. 5 in C Minor," with dancer Bando Tamasaburo V
1 lb cooked ground beef
2 cups shredded Mexican or Cheddar cheese
10 6 to 8 inch flour or corn tortillas
1 19 0z can enchilada sauce
1 cup cooked Mexican or plain rice
grease a glass or ceramic baking pan. Pour in enough sauce just to cover bottom of pan. Mix together ground beef, rice, one cup shredded cheese and 3/4 cup enchilada sauce.
Spoon beef and rice mixture into torillas, wrapping tightly. Place seam side down in baking pan. When you have filled the pan, top with remainder of enchilada sauce and remaining cheese.
Place in 375 degree oven for 15 to 20 min, completely heated through with cheese melted. Allow to sit for a few minutes to allow to set before removing from pan. 2 enchiladas are a usual serving.
2 cups shredded Mexican or Cheddar cheese
10 6 to 8 inch flour or corn tortillas
1 19 0z can enchilada sauce
1 cup cooked Mexican or plain rice
grease a glass or ceramic baking pan. Pour in enough sauce just to cover bottom of pan. Mix together ground beef, rice, one cup shredded cheese and 3/4 cup enchilada sauce.
Spoon beef and rice mixture into torillas, wrapping tightly. Place seam side down in baking pan. When you have filled the pan, top with remainder of enchilada sauce and remaining cheese.
Place in 375 degree oven for 15 to 20 min, completely heated through with cheese melted. Allow to sit for a few minutes to allow to set before removing from pan. 2 enchiladas are a usual serving.
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