BEEF AND TOMATO ENCHILADAS

Beef and Tomato Enchiladas image

Seasoned ground beef and Monterey Jack cheese are rolled inside flour tortillas and smothered in jalapeño-infused tomato sauce for a twist on enchiladas.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 5

Number Of Ingredients 8

Ingredients

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 large jalapeño chile, seeded, chopped
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro leaves, sour cream and diced avocado, if desired

Steps:

Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray. In blender or small food processor, place tomatoes and jalapeño chile; cover and blend to smooth sauce. Spread 1 cup of the sauce evenly in baking dish.
In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix and 3/4 cup of the sauce. Cook and stir constantly 1 to 2 minutes or until thoroughly heated through. Heat tortillas as directed on package.
Spoon 1/4 cup beef mixture down center of each tortilla; sprinkle with generous 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining sauce.
Spray one side of sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake about 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Serve with remaining ingredients.

Nutrition Facts : Calories 480, Carbohydrate 37 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 5 g, TransFat 1/2 g