Spinach and Beef Enchiladas

 

1

lb lean (at least 80%) ground beef

1

medium onion, chopped (1/2 cup)

1

box (9 oz) Green Giant® frozen spinach

1

can (4.5 oz) Old El Paso® chopped green chiles, undrained

1/2

teaspoon ground cumin

1/2

teaspoon garlic-pepper blend

1/2

cup sour cream

2

cups shredded Colby-Monterey Jack cheese blend (8 oz)

1

can (10 oz) Old El Paso® enchilada sauce

1

package (11.5 oz) Old El Paso® flour tortillas (8 tortillas)

1/2

cup Old El Paso® Thick 'n Chunky salsa

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown.
• 2 Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
• 3 Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup beef mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1 cup cheese.
• 4 Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.