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Better-than-Ever Beef Enchiladas

Better-than-Ever Beef Enchiladas recipe
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What You Need

3/4 lb. (340 g) extra-lean ground beef
1 cup each chopped green and red peppers
1 cup salsa, divided
1/2 cup Kraft Tex Mex Light Shredded Cheese, divided
8 small whole wheat tortillas
2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
2 Tbsp. chopped fresh cilantro

Make It

HEAT oven to 400°F.

BROWN meat with peppers in large nonstick skillet on medium-high heat. Stir in 1/2 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.

SPREAD 1/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Brush both sides of tortillas with dressing. Spoon 1/3 cup meat mixture down centre of each tortilla; roll up. Place, seam sides down, over salsa in dish. Repeat with remaining tortillas; top with remaining salsa. Cover.

BAKE 20 min. or until heated through. Top with remaining cheese; bake, uncovered, 2 to 3 min. or until melted. Sprinkle with cilantro.

kraft kitchens tips

How to Purchase and Store Sweet Peppers
Look for brightly coloured sweet peppers with a firm thick flesh. Sweet peppers, also called bell peppers, should not be soft, dull in colour or have spots. Red, purple and yellow bell peppers are green originally, but change colour as they mature. Store unwashed peppers in the refrigerator in a perforated plastic bag, or loosely wrapped in a plastic bag for about 1 week. To prepare, wash thoroughly and cut away the core. Remove seeds and membrane. Wrap cut pieces tightly in plastic wrap and refrigerate until ready to use.
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