Recipe by Campbell's Kitchen
"Ground beef is mixed with enchilada sauce and cheese and rolled into tortillas to be baked with more enchilada sauce and cheese."
Watch video tips and tricks
1 (16 ounce) jar
Pace® Picante Sauce
corn or flour tortillas, warmed
Very easy to make and clean up! We really enjoyed it, the only think I might do different next time is to put a little taco seasoning in the meat mixture or something to make it taste a little more mexican. I also added onion to the meat, which was really yummy. I definately will make this recipe again. :)
Easy. Not bad for a fast meal. I added seasoning to the meat as I cooked it (onion, garlic, oregano, cumin, salt) and Salt Lick Restaurant salsa. I scaled this down to use a quarter lb of beef and got 4 enchiladas from this. While these were okay and I would eat them again, this recipe by no means compares to enchiladas that use a homemade enchilada sauce rather than a salsa and more seasoning in the beef besides just the salsa. This is a good base though for a beginning cook to follow and obtain acceptable results.
Good basic recipe, and I used this along with the inspiration from some other recipes on this site and the result was better than the canned enchilada sauce. I sautéed diced onions and garlic in olive oil until tender, then added diced tomatoes, Pace Picante sauce, cumin, diced jalapeños and simmered until cooked down. I then placed this in a blender and pureed it into a sauce. Turned out beautifully. Will make again.
This recipe was "too simple to be good" I thought. But it WAS GREAT! My family & I loved it. I could prepare the beef and ingredients ahead of time so it was quick to pop in the oven when we got home.
I made this for the first time to bring to a church buffet dinner tonight. Everyone raved about it and I brought home an empty 12 x 15 casserole dish! I used the basic recipe and only added some refried beans which I put in the wraps before adding the meat mixture. I will definitely be making this more often.
I've made this twice now (just started eating the second batch). Maybe I'm easily pleased, enchilada-wise, but this is pretty good for being a simple recipe. I made it exactly as written, using 6-inch corn tortillas. The first time I used Pace's "hot" version and shredded cheddar. I like "hot" foods, but it just didn't seem quite right here. The second batch, I used Pace's "medium" sauce, and "Mexican blend" cheese. These options made it noticeably better. Great stuff!
I added sour cream, tomatoes and lettuce as you would for tacos. This makes this dish or better.
I make this with ground turkey instead of ground beef, and it's still a wonderful recipe! I enjoy it more with the flour tortillas than with the corn. The corn tortillas gave a kind of "sour" taste that I didn't enjoy. I've used this recipe several times, and will continue to enjoy it. I do believe, after some research, that Picante Sauce is just another name for Salsa, so a nice salsa would also do the trick.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 138
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make juicy roasted turkey with a savory gravy.
Burgers never need to be basic again! Try this great recipe with dipping sauce.
This holiday appetizer couldn't be easier--or tastier!