Enchiladas Acapulco

• 1 lb. ground beef
• 8 oz. tomato sauce
• 3/4 c. chopped green pepper, divided
• 1 can red kidney beans, drained
• 1/2 lb. Velveeta Mexican cheese, cubed (mild or hot)
• 8 (6-inch) tortillas
• oil
• 1/2 c. chopped tomatoes

1. Brown meat; drain.
2. Add tomato sauce and 1/2 cup green peppers.
3. Cook over medium heat 5 minutes stirring occasionally. Add beans and 1/4 pound cheese cubes.
4. Cook until cheese melts. Remove from heat.
5. Dip tortillas in hot oil; drain on paper towels.
6. Fill each tortilla with a 1/4 cup meat mixture, then roll up.
7. Place seam side down in a 9 x 13-inch casserole dish.
8. Pour remaining mixture over tortillas.
9. Cover and bake at 350u0b0 for 20 minutes.
10. Top with remaining cheese.
11. Bake 5 additional minutes to melt cheese.
12. Remove and top with remaining peppers, cheese and tomatoes.
13. Makes 4 servings.

ground beef, tomato sauce, green pepper, red kidney beans, cheese, tortillas, oil, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=425426 (may not work)