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Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

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Ground Beef Enchiladas Recipe

	Category	Bean Recipes
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Ingredients And Procedures

2 Lb. ground beef

1/4 C. onion

1 garlic clove -- mashed with

1/2 Tsp. salt or garlic salt

1/2 shredded carrot -- (1/2 to 1)

1/4 C. water

2 Tbsp. flour

1/4 Tsp. oregano

1/4 Tsp. cumin

1 Tbsp. Chile powder

1 Tsp. instant bouillon

Brown meat in frying pan. Add garlic, onion, carrot, oregano, cumin, Chile powder and instant bouillon. Stir until blended. Sprinkle flour on top. Stir in. Simmer until meat and carrots are tender. For Tacos: Cook corn tortillas in hot oil, few minutes each side. Fold in 1/2. Drain on paper towels. Fill each taco with spoonful of taco meat. May use prepared shells. For Enchiladas: Fill softened tortillas with meat filling and shredded Jack cheese. Bake about 20 minutes. For Chimichangas: Fill flour tortillas with meat filling, cheese and refried beans. Roll up tightly. Be sure to fold edges and sides. Fry in hot oil for a few minutes on each side until lightly browned. Top with Salsa and sour cream. For Burritos: Fill flour tortillas with refried beans, meat filling and cheese and roll up. Warm in microwave to melt cheese and heat through. Add desired toppings.

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<h1>Ground Beef Enchiladas</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 Lb. ground beef <P>1/4 C. onion <P>1 garlic clove -- mashed with <P>1/2 Tsp. salt or garlic salt <P>1/2 shredded carrot -- (1/2 to 1) <P>1/4 C. water <P>2 Tbsp. flour <P>1/4 Tsp. oregano <P>1/4 Tsp. cumin <P>1 Tbsp. Chile powder <P>1 Tsp. instant bouillon <P><P>Brown meat in frying pan. Add garlic, onion, carrot, oregano, cumin, Chile powder and instant bouillon. Stir until blended. Sprinkle flour on top. Stir in. Simmer until meat and carrots are tender. For Tacos: Cook corn tortillas in hot oil, few minutes each side. Fold in 1/2. Drain on paper towels. Fill each taco with spoonful of taco meat. May use prepared shells. For Enchiladas: Fill softened tortillas with meat filling and shredded Jack cheese. Bake about 20 minutes. For Chimichangas: Fill flour tortillas with meat filling, cheese and refried beans. Roll up tightly. Be sure to fold edges and sides. Fry in hot oil for a few minutes on each side until lightly browned. Top with Salsa and sour cream. For Burritos: Fill flour tortillas with refried beans, meat filling and cheese and roll up. Warm in microwave to melt cheese and heat through. Add desired toppings. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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