Thursday, October 14, 2010

Beef Enchiladas

1/2 lb. extra-lean ground beef
1/2 cup  chopped green peppers
1/2 cup chopped red peppers
2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
2 Tbsp.  KRAFT Light Zesty Italian Dressing
8 corn tortillas (6 inch)
2 Tbsp.  chopped fresh cilantro 
HEAT oven to 400°F.
BROWN meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.
SPREAD 1/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 20 sec. or just until warmed. Spoon 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, over salsa in dish. Repeat. Top with remaining salsa; cover.
BAKE 20 min. or until heated through. Top with remaining cheese. Bake, uncovered, 2 to 3 min. or until melted. Top with cilantro.

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