Enchiladas Acapulco

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.

Beef Burrito Skillet

Found this recipe on the Kraft foods site. I think it sounds wonderful. And easy. And quick. My kind of meal!

Quick-Fix Beef Burrito Skillet

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can (19 oz.) kidney beans, rinsed
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup sour cream
1 large green onion, chopped

Brown meat in large nonstick skillet on medium-high heat; drain.

Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.

Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Makes 4 servings.

Two-Cheese Enchiladas

I have cheese enchiladas. Love them! I always tell myself I'll order something else when I go our to eat Mexican food. Nope. I gaze at the menu and remind myself that I rarely get out anymore. So I order them again. Now, I can make them at home. And so can you!

Two-Cheese Enchiladas

1 15-oz container part-skim ricotta cheese
3 1/2 cups (packed) shredded Monterey Jack cheese (about 14 oz), divided
2 cups bottled mild green taco sauce, divided
1 4-oz can diced mild green chilies
3 green onions, chopped
1/4 cup chopped fresh cilantro, plus extra for garnishing
5 tablespoons corn oil
12 6-inch corn tortillas

Preheat oven to 350 degrees.

Mix ricotta, 2 1/2 cups Monterey Jack cheese, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl. Season with salt and pepper, as desired.

Heat oil in medium skillet over medium heat. Using tongs, add tortillas one at a time to oil. Fry just until softened, about 5 seconds per side. Transfer tortillas to paper towels and drain.

Spread one cup taco sauce over bottom of a 13 x 9 x 2-inch glass baking dish. Spoon generous 1/4 cup filling into center of one tortilla. Fold bottom of tortilla over filling; roll up tortilla to enclose the filling. Place seam side down in prepared dish. Repeat with remaining tortillas and filling. Top with 1/2 cup taco sauce and one cup Monterey Jack cheese.

Bake enchiladas, uncovered, about 30 minutes or until heated through. Sprinkle with additional cilantro.

Makes 6 servings.

Layered Mexican Dip

I've found that some of the best recipes are given out by the people selling food products. Hidden Valley is no exception.

Hidden Valley Layered Mexican Dip

1 packet Original Ranch Dip Mix
1 pint sour cream
1 can (16 oz) refried beans
1 cup shredded Cheddar cheese
1 can (2 1/4 oz) diced ripe olives, drained
chopped tomatoes
green onions

Spread refried beans in a serving dish. Mix dip mix with sour cream and place on top of refried beans.  Spread cheese on top. Spread olives on top of the cheese. Garnish with chopped tomatoes and green onions.