Cheese Enchiladas

• 1 lb. hamburger
• 1/4 lb. Longhorn cheese
• 1 small onion
• 1/4 lb. Velveeta/American cheese
• 1 can cream of chicken soup
• 1 small jar pimentos
• 1 small can diced green chilies
• 6 to 10 corn tortillas
• 1/2 medium green pepper, cut up
• 1 rib celery, cut up
• 1/2 c. fresh mushrooms, cut up
• 2 Tbsp. dehydrated minced onions
• 4 oz. carrots
• 2 c. water
• 2 Tbsp. powdered bouillon
• 1/2 lb. ground veal
• garlic powder, salt, chili powder, pepper, onion powder and monosodium glutamate to taste
• 1/2 c. tomato juice

1. In a saucepan, combine green pepper, celery, mushrooms, onions, carrots, water and powdered bouillon.
2. Simmer until vegetables are tender.
3. Saute ground veal in a nonstick pan; drain off juices.
4. Using a slotted spoon, add all of your cooked vegetables and 1/2 cup of vegetable liquid to the veal.
5. Add remaining seasonings and tomato juice.
6. Cover and let simmer for 10 minutes, stirring occasionally.

hamburger, longhorn cheese, onion, american cheese, cream of chicken soup, pimentos, green chilies, corn tortillas, green pepper, celery, fresh mushrooms, onions, carrots, water, powdered bouillon, ground veal, garlic, tomato juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563872 (may not work)