ACAPULCO ENCHILADAS

ACAPULCO ENCHILADAS
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1 lb. ground beef
3/4 c. chopped green peppers
1 small can tomato sauce
1/2 lb. Mexican Velveeta
cheese (hot)
1 small can red kidney or
pinto beans
1/2 tsp. garlic
1/3 c. chopped onion
1/2 tsp. salt
1/2 c. chopped tomatoes
8 (6-inch) tortillas

Brown ground beef, add 1/2 cup green peppers, tomato
sauce, garlic, onion, and salt. Cook 5 minutes on medium heat.
Add drained beans and 1/4 pound Velveeta cheese. Cook until
cheese melts. Dip tortillas in hot oil and drain. Put 1/4 cup
mixture in each tortilla and roll. Place seam down in baking
dish. Bake covered 20 minutes at 350 degrees. Cube remaining
Velveeta on top, return to oven and bake uncovered until cheese
melts. Top with remaining peppers and tomatoes.
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This is a recipe from our database at Cookbooks On/Line!

--
Julie Morales
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