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. 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. 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. 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 per serving