This recipe comes from a clipped advertisement for VELVEETA Mexican Pasteurized Process Cheese Spread. I have no idea how long ago, those probably 10 plus years. I have a habit of clipping recipes, putting them aside, and fully intending to get back to them. And then I misplace them or they get buried under still more recipes. That’s one reason I’m determined to get them uploaded so that all of us can find them when we’re looking for something special, specific, or just an old favorite.
Enchiladas Acapulco
1 lb. ground beef
1 8-oz. can tomato sauce
¾ cup chopped green pepper
1 83/4-oz. can kidney beans, drained
½ lb. VELVEETA Mexican Pasteurized Process Cheese Spread, cubed
8 6-inch tortillas
Oil
½ cup chopped tomato
Brown meat; drain. Add tomato sauce and ½ cup peppers. Cook over medium heat 5 minutes, stirring occasionally. Add beans and ¾ lb. process cheese spread. Continue cooking until cheese spread is melted.
Dip tortillas in hot oil; drain. Fill each tortilla with ¼ cup meat mixture; roll up. Place, seam side down, in 12-x-8-inch baking dish. Top with remaining meat mixture; cover.
Bake at 350 degrees for 20 minutes. Top with remaining process cheese spread. Continue baking uncovered 5 to 8 minutes or until cheese spread is melted. Top with remaining peppers and tomatoes.
Makes 4 servings.
