Heat the oven to 350°F.Cook the beef in a 10-inch skillet over medium high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in 1/2 cup picante sauce and 1 cup cheese.Spread 1/2 cup picante sauce in a 3-quart shallow baking dish.Spoon about 2 tablespoons beef mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish. Top with the remaining picante sauce and cheese.Bake for 20 minutes or until the enchiladas are hot and the cheese melts.
1 pound ground beef1 jar (16 ounces) Pace® Picante Sauce2 cups shredded Cheddar cheese (about 8 ounces)12 corn or flour tortilla (6-inch), warmed
An imaginative meal does not have to be co...
Golden corn, black beans and beef chuck sl...
Classic taco ingredients plus a flavor-pac...
This moist and flavorful meatloaf is kicke...