Cheddar-Beef Enchiladas

Name: Cheddar-Beef Enchiladas
Prep time: 1 h 3 min
Cook time: 1 h 3 min
Total time: 1 h 3 min
Yield: 5
Cuisine: Mexican
Ingredients: 10 6-inchs corn tortillas (6 inch); 227 grams extra lean ground beef; 2 Tbsps KRAFT Light Zesty Italian Dressing; 118 milliliters each chopped red and green peppers; 473 milliliters TACO BELL HOME ORIGINALS Thick N Chunky Salsa, divided; 237 milliliters KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

The recipe Cheddar-Beef Enchiladas could satisfy your Mexican craving in around 1 hour and 3 minutes. This recipe serves 5. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 315 calories, 20g of protein, and 13g of fat. A couple people really liked this main course. If you have corn tortillas, extra ground beef, milk sharp cheddar cheese, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

HEAT oven to 400 degrees F.

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Oven

BROWN meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally.

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Peppers

Salsa

Meat

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Frying Pan

Remove from heat; stir in 1/2 cup cheese.

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Cheese

SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish.

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Spread

Salsa

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Baking Pan

Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up.

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Wrap

Meat

Roll

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Microwave

Place, seam-sides down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover.

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Tortilla

Salsa

Meat

BAKE 20 min. or until heated through. Uncover; top with remaining cheese.

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Cheese

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Oven

Bake, uncovered, 2 to 3 min. or until cheese is melted.

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Cheese

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Oven

TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp.

Equipment

Ingredients

Servings:

106-inchs

corn tortillas (6 inch)227grams

extra lean ground beef 2Tbsps

KRAFT Light Zesty Italian Dressing 118milliliters

each chopped red and green peppers 473milliliters

TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, divided 237milliliters

KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.