1 pound ground beef
1 cup dry white wine
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 pound fresh mushrooms, sliced
2 tablespoons chopped onion
2 tablespoons condensed sour cream
4 (16 ounce) cans colorado part-time fluid
6 (8 inch) flour tortillas
To prepare: In a medium skillet over medium heat, cook beef until brown and no longer pink. Season with salt and pepper. Stir in fresh mushrooms. In a large bowl, stir together shredded beef, white wine, garlic powder and seasoning mixture. Drop tortillas by half-cupfuls onto the hot oil. Cook about 4 minutes.
I made this quick, easy fix-it-all-for-me dinner. Thanks for the recipe!
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