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Velveeta Enchiladas Acapulco

Prep: 30 minsServings: 4
Cook: 30 MinYield: 4 Servings
Total: 60 Mins


  • 1 lb. ground beef
  • 1 (8 oz.) can tomato sauce
  • ¾ c. chopped green pepper
  • 1 (8 ¾ oz.) can kidney beans, drained
  • ½ lb. Velveeta Mexican pasteurized cheese, cubed
  • 8 (6-inch) tortillas
  • oil
  • ½ c. chopped tomato


  • Brown meat; drain. Add tomato sauce and ½ cup pepper; cook over medium heat 5 minutes, stirring occasionally.
  • Add beans and ¼ pound process cheese spread. Continue cooking until process cheese spread is melted.
  • Dip tortillas in hot oil; drain. Fill each tortilla with ¼ cup meat mixture; rollup.
  • Place, seam side down, in 12×8-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 process cheese spread is melted.
  • Top with remaining peppers and tomatoes.

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