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Better-Than-Ever Beef Enchilladas

  • 1/2 lb. extra lean ground beef
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers
  • 2 cups salsa, divided
  • Ad
  • 1 cup shredded cheddar cheese, divided
  • 2 Tbsp. Italian Reduced Calorie dressing
  • 2 Tbsp. chopped fresh cilantro


Preheat oven to 400 degrees F. Cook meat and peppers in large, nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 or 4 minutes or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

Spread 1/4 cup of salsa onto bottom of 9x13 inch baking dish.

Stack 4 tortillas and wrap them in a large sheet of waxed paper. Microwave on high for 20 to 30 seconds or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture.

Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil. Bake 20 minutes or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 minutes or until cheese is melted. Top with cilantro.

By Robin from Washington, IA


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