Recipe Categories

Ingredients

• 1 (10 3/4 oz.) can condensed fiesta nacho cheese or cheddar cheese soup

• 1 teaspoon ground cumin

• 1 (12 oz.) can PET® Evaporated Milk

• 1 pound lean ground beef

• 1 cup chopped red or green bell pepper

• 3/4 cup chopped onion

• 2 teaspoon chili powder

• 1 teaspoon minced garlic

• 3/4 teaspoon salt

• 3/4 cup thick and chunky medium or hot salsa

• 2 cup shredded Mexican cheese blend or crumbled queso fresco, divided

• olive oil

• 12 corn tortillas (6-inch)

• non-stick cooking spray

• Sour cream and chopped cilantro for garnish

Instructions

COOK ground beef in large skillet over medium-high heat 3 minutes or until meat just begins to brown. Add red pepper and onion; cook an additional 5 minutes. Drain, if desired. Stir in chili powder, garlic and salt. Cook 1 minute. Remove from heat. Stir in salsa and 1 cup cheese. Set aside.

STIR condensed soup and cumin in medium bowl until blended. Gradually stir in evaporated milk until smooth.

HEAT olive oil in large skillet over medium heat. Add tortillas, one at a time, and cook 5 seconds on each side until softened but not crisp. Drain on paper towels.

HEAT oven to 375°F. Coat 13 x 9-inch baking dish with no-stick cooking spray. Spread 1/2 cup cheese sauce mixture in bottom of prepared baking dish. Spoon about 1/4 cup beef mixture onto each tortilla. Roll up and place seam side down in baking dish, arranging in two groups of six, in a single layer, crosswise in baking dish. Pour remaining cheese sauce over enchiladas, spreading evenly. Sprinkle with remaining 1 cup cheese. Cover with foil.

BAKE 30 minutes or until enchiladas are hot and bubbly. Garnish with sour cream and cilantro, if desired.