El Paso™ flour tortillas for burritos (8 inch)
lean (at least 80%) ground beef
(10 oz) Old El Paso™ mild enchilada sauce
(16 oz) black bean or corn salsa
shredded Mexican four-cheese blend (8 oz)1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside.
10-inch nonstick skillet, cook 1 lb lean (at least 80%) ground beef with salt to taste over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup from 1 can (10 oz) Old El Paso™ mild enchilada sauce, 1 jar (16 oz) black bean or corn salsa and 1 cup of the shredded Mexican four-cheese blend; stir to combine.
beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
remaining Old El Paso™ mild enchilada sauce and remaining 1 cup shredded Mexican four-cheese blend. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
40 to 45 minutes or until hot and bubbly.
freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes.
Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon. Spread 1/4 cup of the enchilada sauce over the bottom of the baking dish. Pour 1/2 cup of the enchilada sauce over the cheese. Add the final 1/3 of tortillas on top of the casserole. Cover the casserole with foil and bake for 30 minutes. Let the casserole sit for 5 minutes before cutting
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