Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 cup fire-roasted salsa
  • 1 cup sharp cheddar cheese, shredded
  • 15 oz red enchilada sauce
  • 12 small corn tortillas

Instructions:

  1. Brown the 1 lb lean ground beef in a large skillet over medium high heat until deeply browned and no pink remains. Drain any excess fat from the pan, then stir in the 1 cup fire roasted salsa.
  2. Pour about 1/2 cup of the red enchilada sauce into the bottom of a 9x13 baking dish and spread it evenly.
  3. Warm the 12 small corn tortillas in the microwave for 30 seconds until they are soft and bendy.
  4. Pour the remaining red enchilada sauce into a shallow bowl or pie plate.
  5. Dip one tortilla into the sauce, coating both sides, then lay it on a clean work surface.
  6. Place 2 tablespoons of the beef mixture and a sprinkle of sharp cheddar cheese in the center of the tortilla.
  7. Roll the tortilla tightly and place it seam side down in the prepared baking dish.
  8. Repeat for all 12 tortillas, nestling them close together until the pan is full and snug.
  9. Pour any leftover sauce over the top and sprinkle with the remaining cheese.
  10. Bake at 350°F for 20 minutes until the cheese is bubbly and the edges are slightly crisp.