Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.
Ingredients
- 0.75 pounds lean ground sirloin or turkey
- 1.5 cups diced red or green bell pepper
- 1 , 1.25 ounce
- 8 , 7 inch
- 2 cups SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican
- 1.5 cups salsa or picante sauce
- 1 cup shredded lettuce
- 1 cup chopped tomato
- 0.5 cups light sour cream , Optional
Instructions
-
1
Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
-
2
Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
-
3
Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.
Nutrition Facts
Per serving
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