Beef Enchiladas - cooking recipe

Ingredients

1 lb. ground beef
1 3/4 c. Pace picante sauce
1 medium onion, chopped
1 1/2 tsp. ground cumin
1/2 tsp. salt
2 cloves garlic, minced
16 oz. can whole tomatoes, drained and coarsely chopped
2 c. shredded Cheddar cheese
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
12 corn tortillas
optional toppings
vegetable oil

Preparation

Brown meat with onion and garlic in 10-inch skillet; drain. Add tomatoes, spinach and 1/2 cup of the picante sauce, cumin and salt.
Bring to a boil; reduce heat.
Cover and simmer 5 minutes. Stir in 1 cup of the cheese.
Heat about 1/2-inch oil in small skillet until hot.
Quickly fry each tortilla in oil to soften, about 2 seconds per side; drain on paper towels.
Spoon about 1/3 cup mixture down center of each tortilla; roll up and place, seam side down, in ungreased 13 x 9 baking dish.
Spoon remaining 1 1/4 cups picante sauce evenly over tortillas.
Sprinkle remaining cheese over tortillas.
Bake, uncovered, at 350\u00b0 for 15 minutes.