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Ingredients:
| 1/4 | cup | DARI CREME CLASSIC |
| 1 | pc (160 g) | onion, chopped (1 cup) |
| 1/2 | kg | MONTEREY GROUND BEEF |
| 1/2 | tsp | iodized fine salt |
| 1 | tsp | chili powder |
| 1/2 | tsp | cumin |
| 1 | pack (160 g) | MAGNOLIA QUICKMELT CHEESE, grated |
| 1 | cup (240 g) | sour cream |
| 12 | pc | store-bought 6-inch flour tortillas |
| 1 | pc (120 g) | green bell pepper, chopped (1/2 cup) |
| 1 | can (400 mL) | chunky tomato sauce |
| 1/2 | tsp | cumin |
| 1/2 | tsp | chili powder |
| 1/4 | tsp | iodized fine salt |
| 1/4 | tsp | pepper |
| 1-2 | tbsp | hot sauce (optional) |
Procedure:
1. Melt margarine in a saucepan. Sauté onion and ground beef. Cook until beef turns brown.
2. Add salt, chili powder, and cumin. Continue cooking until mixture is dry.
3. With a slotted spoon, remove beef from pan and transfer to a bowl.
4. Stir in half of grated cheese and half of sour cream to beef. Mix well and set aside.
5. In the same pan, sauté bell pepper until tender and then add tomato sauce, spices and seasoning. Let simmer then remove from heat.
6. Preheat oven to 180oC (350°F). Divide beef mixture evenly. Place meat in the center of each flour tortilla and roll to secure filling. Arrange tortilla rolls side by side in a baking dish.
7. Pour sauce over enchiladas and add remaining sour cream and cheese.
8. Bake for 25 to 30 minutes. Serve.
Makes 6 servings.
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