Recipes»Beef»Ground Beef»Enchilladas

 

Ingredients

  • 1/2 lb. /225 g Halenda's extra lean ground beef

  • 1/2 cup  chopped green peppers

  • 1/2 cup chopped red peppers

  • 2 cups  salsa, divided

  • 1 can (19 fl oz/540 mL) black beans, drained, rinsed

  • 1/2 cup  Mixed Shredded Cheese, divided

  •  2 Tbsp.Italian Dressing

  • 8   flour tortillas (7 inch)

  • 2 Tbsp. chopped fresh cilantro

Directions

  1. PREHEAT oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently.

  2. Add 1 cup of the salsa and all the beans; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/4 cup of the cheese.

  3. SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas and wrap them in a large sheet of waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down centre of each warm tortilla; roll up.

  4. Place, seam side down in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa sauce evenly over filled tortillas; cover with foil.

  5. BAKE 20 min. or until heated through. Uncover; top with remaining 1/4 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro.