Better-Than-Ever Beef Enchiladas

By cheeserohan

Ingredients

• 1/2 pound extra lean ground beef
• 1/2 cup chopped green peppers
• 1/2 cup chopped red peppers
• 2 cups salsa, divided
• 1 cup sharp cheddar cheese, divided
• 2 Tablespoons Italian dressing
• 8 corn tortillas (6 inch)
• 2 Tablespoons chopped fresh cilantro

Preparation

Step 1

Preheat oven to 400F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3-4 minutes or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

Spread 1/4 cup of the salsa onto bottom of 13 x 9 inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas and wrap them in a large sheet of waxed paper. Microwave on high 20-30 seconds, or just until warm.

Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place seam side down in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa over filled tortillas; cover with foil.

Bake 20 minutes, or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2-3 minutes or until cheese is melted. Top with cilantro.