Better than Ever Beef Enchalatas

By Reneeb

Ingredients

• 1/2 lb. (225 g) extra lean ground beef 1/2 cup each chopped green and red peppers 2 cups salsa, divided 1/2 cup Kraft Tex Mex Shredded Cheese, divided 2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing 8 flour tortillas (6 inch) 2 Tbsp. chopped cilantro

Preparation

Step 1

HEAT oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 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 greased 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 10 to 20 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down centre of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until melted. Top with cilantro.
kraft kitchens tipsHow to Purchase & Store Bell PeppersLook for brightly colored peppers with a firm thick flesh. Bell peppers, also called sweet peppers, should not be soft, dull in color or have spots. Red, purple and yellow bell peppers are green originally, but change color 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.