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

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.

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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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Laverne Diede
Rhonda Fitterer

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