Cheddar-Beef Enchiladas

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  • Total: 1 hr 3 min
  • Prep: 20 min
  • Cook: 43 min
  • Yield: 5 servings
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1/2 lb. extra lean ground beef

1/2 cup each chopped red and green peppers

2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, divided

1-1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

10 corn tortillas (6 inch)

2 Tbsp. KRAFT Light Zesty Italian Dressing


  1. HEAT oven to 400 degrees F.
  2. BROWN meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.
  3. SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-sides down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover.
  4. BAKE 20 min. or until heated through. Uncover; top with remaining cheese. Bake, uncovered, 2 to 3 min. or until cheese is melted.
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