Enchiladas Acapulco - cooking recipe

Ingredients

1 lb. ground beef
1 (8 oz.) can tomato sauce
3/4 c. chopped green pepper
1 (8 3/4 oz.) can kidney beans, drained
oil
1/2 lb. Velveeta Mexican pasteurized process cheese spread with jalapeno pepper, cubed
8 (6-inch) tortillas
1/2 c. chopped tomato

Preparation

Brown meat; drain.
Add tomato sauce and 1/2 cup peppers.
Cook over medium heat 5 minutes, stirring occasionally.
Add beans and 1/4 pound process cheese spread; continue cooking until process cheese spread is melted.
Dip tortillas in hot oil; drain.
Fill each tortilla with 1/4 cup meat mixture; roll up.
Place, seam side down, in 12 x 8-inch baking dish.
Top with remaining process cheese spread; continue baking, uncovered, 5 to 8 minutes or until process cheese spread is melted.
Top with remaining peppers and tomatoes.
Makes 4 servings.