Beef Tomato Enchiladas
Serving Size / Yield
- 1 lb Ground Beef
- 1 tsp Salt
- 2 tbs Olive Oil
- 1 Onion, chopped
- 1 pkg Cream Cheese, 8 oz.
- 1 pkg Taco Seasoning Mix, 1 oz
- 1 can pasta Sauce, 4.5 oz
- 6 Flour Tortillas, 10 inches
- 2-3 cups Shredded Cheddar
Brown beef in a large skillet and drain the grease.
In a different skillet, sauté the onion in olive oil until tender.
Add in cream cheese, taco seasoning and pasta sauce to the skillet.
Put heat at low and stir until all ingredients are well incorporated and cream cheese is melted.
Blend ground beef into the cream cheese mixture until thoroughly combined.
Coat a 13x9 baking dish with cooking spray.
Evenly fill the tortillas with the beef mixture and roll into enchiladas.
Place enchiladas in the baking dish, seam-side down.
Place salsa over enchiladas and sprinkle shredded cheese on top.
Cover the dish with aluminum foil.
Bake for 40 minutes at 350 degrees.
Remove foil and continue baking for an extra 10 to 15 minutes or until cheese has started to brown.
Serve with salsa.