Beef Enchilada

Beef Enchilada

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  • 8 flour tortillas
  • 1 lb lean ground beef
  • 1 can 10 oz. mild enchilada sauce
  • 1 jar 16 oz black bean or corn salsa
  • 2 C shredded mexican 4 cheese blend


    1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
    2 Lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside.
    3 In 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.
    4 Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
    5 Pour 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.
    6 Bake 40 to 45 minutes or until hot and bubbly.
    7 To 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.


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