Beef Enchilada

By bweber

Ingredients

• 1 lb ground beef
• 1 can (10 oz) Old El Paso™ mild enchilada sauce
• 1 jar (16 oz) black bean or corn salsa
• 8 Old El Paso™ flour tortillas for burritos (8 inch)
• 2 cups shredded Mexican four-cheese blend (8 oz)

Preparation

Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Place 8 burritos open side up in baking dish.

In 10-inch nonstick skillet, cook beef with salt to taste over medium-high heat, stirring frequently, until brown; drain. Transfer to large bowl. Add 1/4 cup of the enchilada sauce, the salsa and half of cheese; stir to combine.

Divide beef mixture among tortillas; wrap tortillas around filling, placing seam side down.

Top with remaining enchilada sauce and remaining cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.

Bake 40 to 45 minutes or until hot and bubbly.

To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes.