Ingredients

	4 c. Celery Diced
	4 c. Onion Diced
	2 oz. can Green Chilies Diced
	4 lbs. Ground Beef Browned and Drained
	1 can Cream of Mushroom Soup
	2 c. Enchilada Sauce Mild
	dash Tabasco Sauce
	to taste Cumin
	to taste Pepper
	to taste Chili Powder
	to taste Garlic
	to taste Taco Seasoning
	3 c. Kidney Beans
	1 (3 oz.) pkg. Cream Cheese
	3 c. Instant Potato Granules
	2 lbs. Cheddar Cheese Grated
	1 bunch Green Onion With tops, chopped

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Mexican Roll-Ups

Name: Mexican Roll-Ups
Cuisine: Mexican
Ingredients: Celery: 4 c.; Onion: 4 c.; Green Chilies: 2 oz. can; Ground Beef: 4 lbs.; Cream of Mushroom Soup: 1 can; Enchilada Sauce: 2 c.; Tabasco Sauce: dash; Cumin: to taste; Pepper: to taste; Chili Powder: to taste; Garlic: to taste; Taco Seasoning: to taste; Kidney Beans: 3 c.; Cream Cheese: 1 (3 oz.) pkg.; Instant Potato Granules: 3 c.; Cheddar Cheese: 2 lbs.; Green Onion: 1 bunch

Originally submitted by (Doyle Walker, Walkers Cafe) Beverly Dye

Cuisine:

Mexican

Medium

Ingredients

4 c. Celery
Diced
4 c. Onion
Diced
2 oz. can Green Chilies
Diced
4 lbs. Ground Beef
Browned and Drained
1 can Cream of Mushroom Soup
2 c. Enchilada Sauce
Mild
dash Tabasco Sauce
to taste Cumin
to taste Pepper
to taste Chili Powder
to taste Garlic
to taste Taco Seasoning
3 c. Kidney Beans
1 (3 oz.) pkg. Cream Cheese
3 c. Instant Potato Granules
2 lbs. Cheddar Cheese
Grated
1 bunch Green Onion
With tops, chopped

Directions

Combine above ingredients. Using bread or scone dough, roll out and cut into 4 x 4 inch
pieces. Spoon above mixture into dough pieces. Roll-up and pinch edges together with bread
crumbs. Let dough rise until double. Bake in preheated oven at 350° for 20 minutes. Turn pan
around and finish baking for 10-15 minutes. Serve with chili and cheese.

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