Cheese and Beef Enchiladas

Recipe View 5 mins In a large skillet, heat over medium-high heat. Add the ground meat and diced bell pepper. Cook for approximately 5 minutes, stirring frequently, until the meat is browned and no longer pink, ensuring to break it up into crumbles. Drain off any excess grease. (5 minutes)

Recipe View 5 mins Add the taco seasoning mix and 1/2 cup of water to the skillet. Reduce heat to low and simmer, uncovered, for 5 minutes, or until the sauce has thickened, stirring occasionally to prevent sticking. (5 minutes)

Recipe View 0 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 13x9-inch baking pan.

Recipe View 0 mins Spoon approximately 1/3 cup of the meat mixture down the center of each tortilla. Sprinkle each with 2 tablespoons of the shredded cheese. Roll up the tortillas tightly and place them seam-side down in the prepared baking pan.

Recipe View 0 mins Spoon the salsa evenly over the enchiladas in the pan.

Recipe View 18 mins Cover the baking pan with aluminum foil and bake in the preheated oven for 18 minutes, or until the enchiladas are heated through and the cheese is beginning to melt. (18 minutes)

Recipe View 2 mins Remove the foil and sprinkle the remaining shredded cheese evenly over the top of the enchiladas. Bake for an additional 2 minutes, or until the cheese is fully melted and bubbly. (2 minutes)

Recipe View 0 mins Garnish with shredded lettuce and chopped tomato. Serve immediately with a dollop of light sour cream, if desired.