Enchiladas Acapulco - cooking recipe

Ingredients

1 lb ground beef
1 (8 ounce) can tomato sauce
1/4 cup green pepper, chopped
1 (8 1/2 ounce) can kidney beans, drained
1/2 lb Velveeta Mexican cheese
4 (12 inch) tortillas
oil
1/2 cup tomatoes, chopped

Preparation

Brown meat, drain.
Add tomato sauce and 1/2 cup peppers, cook over medium heat 5 minutes. Stir occasionally.
Add beans and 1/4 lb. 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 meat mixture; and Velvetta cheese, continue baking uncovered for 5 to 8 minutes or until cheese is melted.
Top with remaining peppers and tomato.