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Oct 2, 2009

Acapulco Enchiladas

1 Lb. lean ground beef
1 8-oz. can tomato sauce
1 Cup chopped green bell pepper, divided
1 16-oz. can light red kidney beans, rinsed and drained
1/2 Lb. pasteurized prepared cheese product with jalapeƱo peppers, cut into cubes, divided
1/4 Cup vegetable oil
8 6-inch corn tortillas
1/2 Cup chopped fresh tomato

Preheat oven to 350°F. Grease shallow, 2-quart baking dish; set aside.
In large skillet cook ground beef until meat is no longer pink; drain. Stir in tomato sauce and 1/2 cup of the bell pepper. Cook over medium heat, stirring occasionally. Stir in beans and half of the cubed cheese. Continue cooking until cheese is melted. Set aside.
Heat oil in medium skillet over high heat. Using tongs, carefully and quickly dip tortillas in hot oil to soften; drain on paper towels. Fill each tortilla with about 1/4 cup meat mixture. Roll up and place seam side down in baking dish. Spoon remaining meat mixture over top. Cover and bake 20 minutes. Remove cover. Sprinkle with remaining cheese cubes. Bake about 10 minutes more or until cheese is melted. Spoon remaining 1/2 cup green pepper and chopped tomato over top before serving.