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."
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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
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