Beef Enchiladas

• 1 lb. ground beef
• 1 3/4 c. Pace picante sauce
• 1 medium onion, chopped
• 1 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 2 cloves garlic, minced
• 16 oz. can whole tomatoes, drained and coarsely chopped
• 2 c. shredded Cheddar cheese
• 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 12 corn tortillas
• optional toppings
• vegetable oil

1. Brown meat with onion and garlic in 10-inch skillet; drain. Add tomatoes, spinach and 1/2 cup of the picante sauce, cumin and salt.
2. Bring to a boil; reduce heat.
3. Cover and simmer 5 minutes. Stir in 1 cup of the cheese.
4. Heat about 1/2-inch oil in small skillet until hot.
5. Quickly fry each tortilla in oil to soften, about 2 seconds per side; drain on paper towels.
6. Spoon about 1/3 cup mixture down center of each tortilla; roll up and place, seam side down, in ungreased 13 x 9 baking dish.
7. Spoon remaining 1 1/4 cups picante sauce evenly over tortillas.
8. Sprinkle remaining cheese over tortillas.
9. Bake, uncovered, at 350u0b0 for 15 minutes.

ground beef, picante sauce, onion, ground cumin, salt, garlic, tomatoes, cheddar cheese, spinach, corn tortillas, toppings, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67631 (may not work)