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1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups Thick n Chunky Salsa, divided
1 cup 2% milk shredded sharp cheddar cheese
2 tbps. light/free italian dressing
8 corn or whole wheat tortillas (6 inch)
2 tbps chopped fresh cilantro
Preheat oven to 400 degrees. Put peppers and beef in a large skillet and brown the beef. Drain. Add 1 cup of salsa; simmer for 3-4 minutes or until peppers are tender. Remove from heat and add 1/2 cup of cheese.
Spread 1/4 cup of salsa onto the bottom of a 13x9 baking dish. Brush dressing lightly over both sides of tortillas and heat per instructions on the package. Spoon beef mixture down center of each warm tortilla and roll up, then place seam down in the baking dish.
Spoon remaining 3/4 cup salsa evenly over filled tortillas and cover baking dish with foil. Bake for 20 minutes. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2-3 minutes or until cheese is melted. Top with cilantro and serve.
Makes 4 servings, 340 calories per serving. Added vitamin C from the peppers and calcium from the cheese makes it a happy & healthy
I doubled the beef as I had larger tortillas on hand. To compensate, I added about 3/4 of an envelope of low sodium taco seasoning to the meat mixture at the same time as the salsa and simmered them all together. It made plenty of leftovers for lunches tomorrow! Served with salad to make a complete meal. DH loved it!