Entries
Enchiladas Fantasticas
1 pound lean ground beef
2 cups Tex-Mex Gourmet's Picante Sauce, divided
1 (10-ounce) package spinach, thawed and drained
2 teaspoons ground cumin, divided
½ teaspoon salt
1 (8-ounce) package reduced-fat cream cheese
12 (7-inch) flour tortillas
1 (14 ½ -ounce) can diced tomatoes, including liquid
1 cup shredded Cheddar cheese
Garnished: lettuce, olives, avocado, sour cream
Brown ground beef, breaking it into small pieces. Drain and rinse off excess fat. Add 1 cup picante sauce, spinach, 1 ½ teaspoons cumin and salt to ground beef. Cook and stir 5 minutes or until most of liquid is gone. Add cream cheese, stirring until just melted.
Spoon 1/3 cup filling down center of each tortilla; roll and place seam-side down in lightly oiled13-by-9-by-2 inch baking dish. Repeat process with remaining tortillas, rolling and placing them in the same direction.
Combine tomatoes, remaining picante sauce and remaining cumin; spoon over enchiladas. Bake at 350 degrees 20 minutes.
Sprinkle with Cheddar; return to oven 2 minutes or until Cheddar is melted. Top as desired with lettuce, olives, avocado and sour cream. Makes 6 (2-enchilada) servings.
