KEEP REFRIGERATED COPYRIGHT TOPCO QUALITY GUARANTEED 100% SATISFACTION OR DOUBLE YOUR MONEY BACK. BEST WHEN PURCHASED BY DATE STAMPED ON PACKAGE USE WITHIN 3-5 DAYS OF OPENING SCAN HERE FOR MORE FOOD INFORMATION CHEESE AND BEEF ENCHILADAS - INGREDIENTS: 3/4 LB LEAN GROUND BEEF, 1/2 TSP OREGANO LEAVES FC, 1 GREEN PEPPER, CHOPPED, 8 FLOUR TORTILLAS (6 TO 8 INCHES IN DIAMETER) FC, 1 MEDIUM ONION, CHOPPED, 2 CUPS (8 OZ) SHREDDED MILD CHEDDAR CHEESE FC, 2 CLOVES OF GARLIC, MINCED, GREEN ONIONS, CHOPPED, 1 CAN (15 OZ) TOMATO SAUCE, SOUR CREAM FC. COOKING DIRECTIONS: COOK AND STIR GROUND BEEF, GREEN PEPPER, GARLIC AND ONION UNTIL MEAT IS BROWN AND ONION IS TENDER. SET ASIDE. POUR HALF OF THE TOMATO SAUCE INTO A BUTTERED 10 X 6 X 1-1/2 INCH BAKING DISH. SPRINKLE OREGANO OVER TOMATO SAUCE. SET ASIDE. SPOON 3 TO 4 TBSP OF MIXTURE ONTO EACH TORTILLA. TOP MEAT MIXTURE WITH ABOUT 2 TBSP OF SHREDDED CHEESE. ROLL EACH TORTILLA UP AND PLACE SEAM SIDE DOWN IN SAUCE. TOP WITH REMAINING SAUCE AND CHEESE. BAKE IN PREHEATED OVEN 350°F FOR 30 MINUTES. GARNISH WITH CHOPPED GREEN ONIONS. SERVE WITH A DOLLOP OF SOUR CREAM. VARIATIONS: FOR "HOT" ENCHILADAS SUBSTITUTE 2 CANS (4 OZ EACH) GREEN CHILIES, DRAINED AND CHOPPED FOR THE CHOPPED GREEN PEPPER. MAKES 8 SERVINGS FC = FOOD CLUB BRAND GLCA0819