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Rate this recipe 4.3/5 (13 Votes)


  • 1 1/2 cups tomato paste
  • 4 cups water
  • dash of salt
  • 4 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic finely chopped
  • 1 pound lean ground beef
  • 1 medium onion chopped finely
  • 2 cups shredded cheddar cheese
  • 1/2 cup Kellogg's® Corn Flake Crumbs
  • 1/2 cup sliced ripe olives
  • 12 (7-inch) corn tortillas


Adapted from


Step 1

1. In medium saucepan, stir together tomato paste, water, salt, chili powder, cumin and garlic. Bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat.2. In large saucepan, brown ground beef with onion. Drain. Stir in 1 cup tomato mixture, 1 cup cheese, crumbs and olives. Pour remaining tomato mixture in 13 x 9 x 2-inch baking pan. 3. Spoon 2 measuring-tablespoons of beef mixture onto center of each tortilla. Roll up tortilla and place in pan, seam side down. Top filled tortillas with remaining beef mixture.4. Bake at 350° F for 15 minutes. Sprinkle remaining cheese over top. Bake about 5 minutes longer or until cheese melts and enchiladas are thoroughly heated.

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