- 3/4 pound lean ground sirloin or turkey
- 1 1/2 cups diced red or green bell pepper
- 1 (1.25 ounce) package taco seasoning
- 8 (7 inch) flour or corn tortillas
- 2 cups SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican
- 1 1/2 cups salsa or picante sauce
- 1 cup shredded lettuce
- 1 cup chopped tomato
- 1/2 cup light sour cream (optional)
- Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
- Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13×9-inch baking pan. Spoon salsa over enchiladas.
- Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.