I love my Kraft Food & Family Magazine, in fact I keep every issue just in case I feel the need to look back though them and try something new. Which is exactly what I did here, this one comes from their Holiday 2010 edition and it's a great family recipe that we all loved.
total 50 minutes
Makes 6 servings
1 lb. ground beef
1/2 lb. Velveeta pasteurized Prepared Cheese product, cut into 1/2 inch cubes, divided
1 1/4 cups Taco Bell Home Originals Thick 'N Chunky Salsa, divided
1 cup rinsed canned black beans
12 flour tortillas (6 inch)
1/2 cup Breakstone's or Knudsen Sour Cream
1/4 cup chopped cilantro
Heat oven to 350ºF.
Brown meat in large skillet; drain. Stir in half of the Velveeta and 1/2 cup salsa; cook 5 min. or until Velveeta is completely melted and mixture is well blended, stirring frequently. Stir in beans.
Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
Bake enchiladas, uncovered, 10 min. Top with remaining Velveeta and salsa. Bake 20 min. or until enchiladas are heated through and Velveeta is melted. Top with sour cream and cilantro