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Beef and Tomato Enchiladas
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Prep Time:
20 minutes
Total Time:
1 hour
Spiced beef and cheese rolled in tortillas, topped with jalapeño tomato sauce for a flavorful enchilada twist.
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 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
  • Chopped fresh cilantro leaves, sour cream and diced avocado, if desired
Instructions:
  • Preheat oven to 375°F and generously coat an 11x7-inch baking dish with cooking spray. Using a blender or small food processor, puree tomatoes and jalapeño chile until you have a smooth sauce. Spread 1 cup of the sauce evenly in the prepared baking dish.
  • In a 10-inch skillet, cook beef and onion over medium-high heat for 5 to 7 minutes until fully cooked; remember to stir occasionally. Drain any excess fat. Lower the heat to medium, then mix in taco seasoning and 3/4 cup of sauce. Cook and stir constantly for 1 to 2 minutes until heated through. Warm tortillas according to package instructions.
  • Spread 1/4 cup beef mixture down the center of each tortilla, add a generous tablespoon of cheese. Roll the tortillas tightly around the filling, placing seam side down in a baking dish. Finally, top with the remaining sauce.
  • Prepare a sheet of foil by spraying one side with cooking spray. Cover a baking dish with the foil, ensuring the sprayed side is facing down. Bake for approximately 30 minutes or until heated through. Uncover and sprinkle with the remaining cheese. Bake for an additional 5 minutes, or until the cheese is melted. Allow it to rest for 5 minutes before serving. Serve with the remaining ingredients.

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