Made it fresh with 1 lb ground beef; 1 can tomato paste; 2 cups shredded cheese; 8 corn tortillas. With natural spices. No MSG. Natural flavors. Flavor perfected since 1938.
1.62 oz (45.9 g) x 24
8 per pack
All you need: 3 cups water; 1 can (6 oz) tomato paste; 1 lb ground beef, turkey or chicken; 2 cups shredded cheddar cheese (about 8 oz), divided; 8 corn tortillas. Makes 8 enchiladas: 1. Preheat oven to 350 degrees F. Mix water, tomato paste and spices and seasonings in 2-quart saucepan. Bring to boil. Reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally. 2. Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in 1 cup of the cheese. 3. Pour 1 cup of the enchilada sauce into 13 x 9 inch baking dish. Coat each tortilla in remaining sauce. Spoon beef mixture down center of each tortilla. Fold over tortillas sides. Place seam-side down in baking dish. Spoon remaining sauce over enchiladas. Bake 15 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 minutes longer or until cheese is melted. Enchilada Variation: Prepare as directed, using 2-1/2 cups shredded cooked chicken or beef in place of the ground beef.
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