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1 Tasse | flour |
1/2 Tasse | yellow cornmeal |
1/2 Teelöffel | salt |
1 2/3 Tasse | milk |
1 | egg beaten |
2 Teelöffel | butter melted |
1 x ca. 450 g | ground beef |
1/2 Tasse | onion chopped |
10 Milliliter | Galric, minced |
1 Dose | Tomato soup |
1 Dose | Cream of mushroom soup |
1/2 Tasse | Taco sauce |
1 Teelöffel | oregano |
1 Dose | (2 1/4oz) sliced olives, Drained |
2 Tasse | cheddar cheese shredded |
Combine tortilla ingredients until smooth. Heat lightly greased small skillet over medium heat. Lifting and tilting skillet, pour in about 3 tablespoons batter for each tortilla. Brown, turn and brown other side. Repeat with remaining batter, keeping fini
Brown meat, onion, and garlic until onion is tender; drain. Add soups, taco sauce, oregano and olives.
Cover bottom of 12X8X2" baking dish with half a dozen tortillas, overlapping as needed. Cover with half the meat filling, Repeat layers. Cover with cheese. Bake 30 minutes at 350F. or until heated through. Let stand a few minutes before serving.
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