Beef, Mexican - Spanish

BEEF TOPPED CHEESE ENCHILADAS

  • 1 1/2 pounds Ground beef
  • 1 medium Onion, chopped
  • 1 (16oz) jar Salsa
  • 1 (8oz) can Tomato sauce
  • 1-2 teaspoons Ground cumin
  • 1/8 teaspoon Garlic salt
  • 12 Flour Tortillas
  • 2 1/2 cups Shredded Monterey Jack Cheese, divided
  • 2 1/2 cups Shredded Cheddar Cheese, divided
  • 1 can Sliced Black Olives, drained

    • 1. Preheat oven to 350°. Grease a 13x9 inch baking pan.

    2. In a skillet, cook beef and onion until beef is no longer pink; drain. Stir in salsa, tomato sauce, cumin and garlic salt.; cook for 3 minutes or until heated through.

    3. Sprinkle each tortilla with 2 tbls each Monterey Jack and Cheddar cheeses. Roll up. Place seam-side down in prepared pan. Top with beef mixture. Sprinkle with remaining cheeses and black olives.

    4. Bake, uncovered, at 350° for 20 minutes or until heated through. Makes 6 servings.

    Source: Quick Cooking

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!