Monday, December 17, 2007

Guatemalan Enchiladas

2 cans of sliced beets, diced
2 lbs of Ground beef browned and seasoned with salt and pepper
1 bag of Shredded Carrots (or you can buy and shred yourself), browned in a little oil to soften
1 Red onion, sliced
1 Queso casero circle, crumbled
1 bunch of Parsley, chopped
3 big Tomatoes, boiled
3 boiled Eggs, sliced
Small tortillas fried tostada style in oil

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