Enchiladas Acapulco - cooking recipe

Ingredients

1 lb. lean ground beef
1 (8 oz.) can tomato sauce
3/4 c. chopped green pepper
1 (8 oz.) can kidney beans, drained
1/2 lb. Velveeta Mexican
8 (6-inch) flour tortillas
1/2 c. chopped tomato

Preparation

Brown meat, drain if needed.
Add tomato sauce and 1/2 cup peppers.
Cook over medium heat for 5 minutes, stirring occasionally.
Add beans and 1/4 pound cheese, continue cooking until melted.
Fill tortillas with 1/4 cup meat mixture, roll up, placing seam side down in a 12 x 8-inch baking dish.
Top with remaining meat mixture, cover, bake 350\u00b0 for 20 minutes.
Top with remaining cheese and bake uncovered 5 to 8 minutes.
Top with remaining peppers and tomatoes.