1/2 pound ground beef
1/2 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 pinch dried garlic powder
1 tablespoon celery seed
1 tablespoon dried tarragon
2 tablespoons cider vinegar
1 cup diced tomatoes
1 large onion, minced
2 teaspoons fresh lemon juice
2 teaspoons paprika
1 tablespoon hot pepper sauce
1 serving-size Mexican style flour tortilla
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a small saucepan and stir in the following seasoning and garlic powder/ oregano and salt and pepper:
2 mixing sheets coarse saltine cracker crumbs
1 tablespoon butter
1 tablespoon margarine
1 cup diced and chopped green onions
1 cup shredded mozzarella cheese
1 pound Mexican style flour tortillas
Preheat oven to 425 degrees F (220 degrees C). Grease 8 8-inch baking plates or 2-1/2-inch baking cups.
In a large, heavy skillet, brown the ground beef and drain any grease. Mix in garlic powder, oregano, salt, black pepper, basil and celery seed. Mix in garlic powder mixture, celery seed, tomatoes, tomato mixture and onion. Season with lemon juice, paprika, hot pepper sauce and flour tortillas. Roll gently to keep covered.
Bake at 425 degrees F (220 degrees C) for 1 1 hour or until beef and cheese are evenly browned.
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