Enchiladas Acapulco - cooking recipe

Ingredients

1 lb. ground beef
8 oz. tomato sauce
3/4 c. chopped green pepper, divided
1 can red kidney beans, drained
1/2 lb. Velveeta Mexican cheese, cubed (mild or hot)
8 (6-inch) tortillas
oil
1/2 c. chopped tomatoes

Preparation

Brown meat; drain.
Add tomato sauce and 1/2 cup green peppers.
Cook over medium heat 5 minutes stirring occasionally. Add beans and 1/4 pound cheese cubes.
Cook until cheese melts. Remove from heat.
Dip tortillas in hot oil; drain on paper towels.
Fill each tortilla with a 1/4 cup meat mixture, then roll up.
Place seam side down in a 9 x 13-inch casserole dish.
Pour remaining mixture over tortillas.
Cover and bake at 350\u00b0 for 20 minutes.
Top with remaining cheese.
Bake 5 additional minutes to melt cheese.
Remove and top with remaining peppers, cheese and tomatoes.
Makes 4 servings.