Enchiladas acapulco
Enchiladas acapulco
Ingredients/Components
- oil - 1 item
- can tomato sauce - 1 oz
- chopped green pepper - 3/4 c
- ground beef - 1 lb
- chopped tomatoes - 1/2 c
- can kidney beans - 1 3/4
- 6-inch flour tortillas - 8 item
- Velveeta Mexican cheese, cubed - 1/2 lb
How to make enchiladas acapulco:
Brown meat and drain. Add tomato sauce and 1/2 cup green pepper over medium heat for 5 minutes, stirring occasionally. Add beans and 1/4 pound cheese; continue to cook until cheese is melted. Dip tortilla in hot oil; drain and fill each tortilla with 1/4 cup of mixture and roll up. Place seam side down in a 9 x 13-inch baking pan. Top with remaining meat mixture; cover and bake at 350° for 20 minutes. Top with remaining cheese. Continue baking, uncovered, 5 to 8 minutes or until cheese is melted. Top with remaining pepper and tomatoes. Garnish as desired. Makes 4 servings.Recipe categories: Meat, Ground beef, Beef.
Rating:
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