Cream Enchiladas  Yield: 6 Servings

• 2 pounds ground beef
• 20 corn tortillas
Sauce:
• 12 ounce can tomato sauce
• 12 ounce can evaporated milk
• 1 large onion (diced)
• 8 ounce can green chilies (chopped)
• 1 pound grated Velveeta cheese

Brown the meat and set aside. Add vegetable or olive oil to the skillet. Dip tortillas in hot oil. Put a spoonful of meat down the center of a tortilla and roll it up into a tube. Place rolled tortilla in a 9” x 12” baking dish.

Cheeseburger Pie  Yield: 6 Servings

• 1 uncooked deep-dish pie crust
Pie Filling:
• 1 pound ground meat
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/4 teaspoon pepper
• 1/2 cup dry bread crumbs
• 1/2 cup tomato sauce
• 1/4 cup onion (chopped)
• 1/4 cup green bell pepper (diced)
• 1/2 cup chili sauce (optional)
Cheese Topping:
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon each of salt, dry mustard, and Worcestershire sauce
• 2 cups shredded cheese (about 8 ounces)

Brown the meat in a skillet. Add the rest of the pie filling ingredients. Cook until the vegetables are soft. Fill uncooked pie crust with the meat and vegetable filling.

Mix the cheese topping ingredients in a small bowl. Spread over the top of the meat filling.

Bake in 425° oven for 30 minutes, or until pie crust edges are browned and cheese is melted and bubbly.