Enchilada Bake

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2 lbs Ground beef
2 packages taco mix
24 ounce Jar Pace Salsa; Large Jar (hot or mild)
16 ounce Can tomoato sauce
2 -10 ounce cans Old El Paso Enchilada sauce; (hot or mild)
2 small cans green chilis; optional
2 cups shredded cheddar cheese; or taco blend
10 shells Flour tortillas

Original recipe makes 4 Servings



In a large skillet or Dutch Oven brown ground beef, season with salt and pepper, then drain fat. Add taco mix, salsa, and ½ can of tomato sauce (salt and pepper to taste) and let simmer. In a large measuring cup combine remaining tomato sauce to the Enchilada sauce set aside. Spray a 13x9 baking dish. Pour enough enchilada sauce into the dish to coat the bottom (about ½ cup). Now tightly roll meat mixture up in tortilla shells and place seam side down in baking dish, side by side length wise. Pour remaining enchilada sauce over the rolled up tortillas. Top with cheese, and bake in 350 degree oven for 30 minutes.


Added on Award Medal
Calories Per Serving: 754 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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