1 (17 ounce) package doc's favorite Italian Beef and White Rice Enchiladas Recipe
1/2 pound lean ground beef
1 teaspoon dried oregano
1/4 cup chopped onion
1 teaspoon garlic powder
1 cup diced tomato
1 cup toasted tortilla chips
salt and pepper to taste
Cook beef over low heat in a large skillet until evenly brown; drain.
In a medium saucepan, heat oregano and onions until heated. Not smoking is good for you.
Melt margarine in a large saucepan over low heat. Stir in cheddar cheese to thicken.
Mix in tomato, sour cream, 1 cup tortilla chips, and salt and pepper. Pour into a large bowl and toss to coat. Chill for 20 minutes and serve. Wrap tightly between greasepacks.