1 pound lean ground beef
1 to 3 teaspoons jalapenos, finely chopped
1-1/3 cup onion, divided and chopped
1 tablespoon vegetable oil
1 8-ounce can tomato juice
1 14-1/2-ounce can diced tomatoes, undrained
1 10-ounce can chopped tomatoes with green chiles, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
1-1/2 teaspoons all-purpose flour
1 tablespoon water
4 cups soy "cheese," shredded
1 dozen 6" corn tortillas
Cook ground beef in a large skillet until no longer pink, stirring to crumble. Drain and set aside.
Sauté jalapenos and 1/3 cup of the chopped onion in hot oil until tender. Add tomato sauce and next 5 ingredients; stir well. Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few times.
Combine flour with water; stir into the tomato mixture. Cook over medium heat, stirring constantly, for about 1 minute, or until thickened.
Combine 3 cups of the shredded "cheese" with remaining onion; set aside remaining 1 cup of "cheese" for topping.
Using tongs, dip a tortilla into the hot tomato mixture; sprinkle about 2 tablespoons of ground beef and 1/4 cup of "cheese" mixture down the center of a tortilla. Roll up jellyroll style and place, seam side down, in a lightly greased 13"x9"x2" baking dish. Repeat with remaining tortillas. Spoon remaining tomato sauce over tortilla rolls; cover pan tightly and bake at 350°F for 25 minutes.
Uncover and sprinkle with
reserved 1 cup "cheese" and continue to bake casserole, uncovered,
for 5 minutes longer, or until "cheese" melts.
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