ChristopherLeeMiller

A collection of digital media

Digital Garden

Velveeta Enchiladas Acapulco

Prep: 30 minsServings: 4
Cook: 30 MinYield: 4 Servings
Total: 60 Mins

Ingredients

  • 1 lb. ground beef
  • 1 (8 oz.) can tomato sauce
  • ¾ c. chopped green pepper
  • 1 (8 ¾ oz.) can kidney beans, drained
  • ½ lb. Velveeta Mexican pasteurized cheese, cubed
  • 8 (6-inch) tortillas
  • oil
  • ½ c. chopped tomato

Directions

  • Brown meat; drain. Add tomato sauce and ½ cup pepper; cook over medium heat 5 minutes, stirring occasionally.
  • Add beans and ¼ pound process cheese spread. Continue cooking until process cheese spread is melted.
  • Dip tortillas in hot oil; drain. Fill each tortilla with ¼ cup meat mixture; rollup.
  • Place, seam side down, in 12×8-inch baking dish. Top with remaining meat mixture; cover.
  • Bake at 350 degrees for 20 minutes.
  • Top with remaining process cheese spread; continue baking, uncovered, 5 to 8 minutes or until process cheese spread is melted.
  • Top with remaining peppers and tomatoes.

Contact Me

Reach out today with any questions or concerns.

Follow Me

Be sure to see the latest and greatest

GithubLinkedInInstagramTwitterYouTube

Use of this site constitues acceptance of our Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with prior written permission of Christopher Lee Miller.

Copyright © 2022v1.24.8