Beef Enchiladas for dinner, inspired by a recipe from Once A Month Mom’s blog.
Ingredients:
- 1 lb ground beef, browned
- 1 cup Roasted Red Pepper and Tomato Soup from Trader Joe’s
- 2 cups cheddar cheese, shredded
- 1 cup plain yogurt
- 1 cup Zocalo Hot Salsa
- 1 cup of plain yogurt mixed with the Roasted Red Pepper and Tomato Soup
- 8 flour tortilla shells
Directions:
Preheat oven to 350F. If you haven’t done so already, brown ground beef and drain grease. In a large bowl, combine beef, red pepper and tomato soup, yogurt and 1 1/2 cups of cheddar cheese. Fill the center of a tortilla shell with filling, and roll up. Place seam side down in a greased 9X13 foil baking pan. Repeat with remaining shells and filling. Each 9X13 pan should contain 8 enchiladas. Pour sauce of mixed yogurt and red pepper soup with the salsa over the top of the enchiladas, and sprinkle remaining 1/2 cup of cheese over top. Cover with aluminum foil. Bake covered at for 30 minutes. Uncover and bake for an additional 10 minutes. Serve
