CORN FLAKE ENCHILADAS

Corn Flake Enchiladas image

Provided by @MakeItYours

Number Of Ingredients 12

1 1/2 cups tomato paste
4 cups water
1 teaspoon salt
1/2 teaspoon ground cumin
2 cloves garlic finely chopped
1 pound lean ground beef
2 cups shredded cheddar cheese
4 teaspoons chili powder
1 medium onion chopped finely
1/2 cup sliced ripe olives
12 (7-inch) corn tortillas
1/2 cup Kellogg's® Corn Flake Crumbs

Steps:

In medium saucepan, stir together tomato paste, water, salt, chili powder, cumin and garlic. Bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat.2. In large saucepan, brown ground beef with onion. Drain. Stir in 1 cup tomato mixture, 1 cup cheese, crumbs and olives. Pour remaining tomato mixture in 13 x 9 x 2-inch baking pan.3. Spoon 2 measuring-tablespoons of beef mixture onto center of each tortilla. Roll up tortilla and place in pan, seam side down. Top filled tortillas with remaining beef mixture.4. Bake at 350° F for 15 minutes. Sprinkle remaining cheese over top. Bake about 5 minutes longer or until cheese melts and enchiladas are thoroughly heated.