Beef Enchiladas

12 ingredients
9 steps

Ingredients

  • 1 lb. ground beef
  • 1 3/4 c. Pace picante sauce
  • 1 medium onion, chopped
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 16 oz. can whole tomatoes, drained and coarsely chopped
  • 2 c. shredded Cheddar cheese
  • 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 12 corn tortillas
  • optional toppings
  • vegetable oil

Directions

  1. 1
    Brown meat with onion and garlic in 10-inch skillet; drain. Add tomatoes, spinach and 1/2 cup of the picante sauce, cumin and salt.
  2. 2
    Bring to a boil; reduce heat.
  3. 3
    Cover and simmer 5 minutes. Stir in 1 cup of the cheese.
  4. 4
    Heat about 1/2-inch oil in small skillet until hot.
  5. 5
    Quickly fry each tortilla in oil to soften, about 2 seconds per side; drain on paper towels.
  6. 6
    Spoon about 1/3 cup mixture down center of each tortilla; roll up and place, seam side down, in ungreased 13 x 9 baking dish.
  7. 7
    Spoon remaining 1 1/4 cups picante sauce evenly over tortillas.
  8. 8
    Sprinkle remaining cheese over tortillas.
  9. 9
    Bake, uncovered, at 350° for 15 minutes.

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