Beef Enchiladas

1. 1

   Lightly brown beef and onions; add taco mix and 3/4 cups water.

2. 2

   Mix well.

3. 3

   Add 2 heaping tablespoons of tomato paste, 1/2 jar of medium or hot picante sauce (if you use chunky picante sauce you may need to add a little water) and simmer until thick, about 10 to 15 minutes.

4. 4

   Set aside to cool slightly.

5. 5

   Preheat oven to 350u00b0.

6. 6

   Spray 13 x 9-inch baking dish.

7. 7

   In bowl, mix remaining tomato paste, 1 jar medium or hot picante sauce and 1 jar mild picante sauce.

8. 8

   (Reserve the half jar of medium or hot for later.) Put enough tomato paste mixture in baking dish to slightly cover the bottom of dish.

9. 9

   Now you are ready to roll your enchiladas. Take 1 wrap at the rounded edge, place 1 heaping tablespoon meat mixture and 1 heaping tablespoon grated cheese; roll lightly and place seam side down in baking dish.

10. 10

    This will make 10.

* Per serving · 4 servings · Values may vary.

No additional tips available.