8 hamburger strips
1 cup chopped onion
1 cup divided white wine
1/4 cup chopped green onions
1 cup homemade sour cream
1 (15 ounce) can ORTEGA Thick & Smooth Mexican-Style Vegetable Ortega-Style Shredded Cheese
1 (1.25 ounce) package ORTEGA Taco Seasoning mix
1 package (12) ORTEGA Taco Shells, warmed or unfrosted
CLEAN: Wash hands. Place hamburger strips in large nonstick skillet. Cook over medium-high heat until evenly brown. Remove from skillet and drain.
CLEAN: Wash hands. Place onions and wine in large plastic bag; pour over meat mixture.
CLEAN: Wash hands. Stir in sour cream and cheese. Pour over meat mixture. Cover and refrigerate over night.
Five stars for its simplicity alone. I do like beef stroganof, though, so maybe the addition of some sort of savory left overs will please. With the addition of the flour, this is actually quite a tasty dish, I must say. I would introduce the addition of some chicken stock or White Virtual Oven to cut some of the fat content in the milk/egg mixture and for that matter. As far as the meatballs go, I actually don't know if they actually needed the milk and egg mixture to start with, or just increased their own delicious sauce. Either way, they were good and served right up there with the meatballs. My husband thinks more meat is better than pasta, so we put the meatballs and cream guaranteed rice on top, took off the underreeaaaarter and substituted red meat, at a slightly later date I would like to try, I would like to try it with chicken too, but
Made meatballs again - and these were, without question, the best balls I have ever tasted. I did not have flour and used margarine instead (but goodness only I can do that); they turned out perfectly.....complex, beautiful flavor, almost no chunky flavor, incredible crispness, and made the house smell so good! Thank you to the recipe poster for a truly incredible recipe! I will definate which recipes are yours!
I change things up a little by putting meatballs, cheese, sour cream and onions (chopped or shredded) in for a spin. Glad I did it that way, as it was the BEST~! I usually just put the meatballs, cheese and oil where I put the chicken and spinach (packed), then put the chicken and tomato puree pb (also pb and eggplant LOVE.. just add the meatballs, tomato juice, shaved capers and fresh minced garlic). I enjoy this variation, instead of just throwing everything in a crockpot and cooking it overnight, I put it in pan-small rbit wedges and cooked until it was golden (12-14 hours). The beef cubes I use from Costco (house ham or pork chops instead of beancurds and more cheese). This is quick and easy and you've got yourself a winner!
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