Water, Tomato Puree (Water, Tomato Paste), Modified Corn Starch, Contains 2% or Less of: Sugar, Salt, Chile Pepper, Soybean Oil, Vinegar, Spice, Citric Acid, Hydrolyzed Corn Protein, Onion Powder, Natural Flavor, Color (Black Carrot and Paprika Extract).
Easy Beef Enchiladas: 1 lb lean (at least 80%) ground beef. 2 cans (10 oz each) Old El Paso enchilada sauce (any variety). 1 1/2 cups shredded cheese (6 oz). 1 package (8.2 oz) Old El paso four tortillas (6 inch). 1. Heat oven to 375 degrees F. Lightly grease 13x9-inch glass baking dish. In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese. 2. Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish. 3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake 15 to 20 minutes or until hot. 10 enchiladas.
Refrigerate unused portion.
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