Servings: 5
Prep Time: 25 Min.
Cook Time: 25 Min.

* 1 lb ground beef (at least 80% lean)
* 2/3 cup water
* 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
* 1 package (8.2 oz) Old El Paso™ Flour Tortillas For Soft Tacos & Fajitas (6 inch)
* 1 cup Old El Paso™ Traditional Refried Beans (from 16-oz can)
* 2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
* 2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce

SERVE WITH, IF DESIRED
* Pico de gallo salsa
* 1 container (7 oz) Old El Paso™ Crema Mexicana

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
3. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
4. Place tortillas on work surface. Spread 1 heaping tablespoonful refried beans evenly down center of each tortilla. Top with slightly less than 1/4 cup taco beef; sprinkle with 1 heaping tablespoonful cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese.
5. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with pico de gallo and crema.

EXPERT TIPS
Want a little more heat in your baked beef enchiladas™ Use Old El Paso™ Medium Red Enchilada Sauce .
* Try Old El Paso™ Shredded 3 Pepper Cheese Blend to replace Old El Paso™ Shredded Mexican Style 4 Cheese Blend for a spicy kick to these oven enchiladas.
* Try topping your oven-baked enchiladas with Old El Paso™ Creamy Salsa Verde Sauce , guacamole and freshly chopped cilantro leaves.

Calories: 550;   Calories From Fat: 260;   Total Fat: 28g;   Saturated Fat: 14g;   Cholesterol: 105mg;   Total Carbs: 44g;   Fiber: 3g;   Sugar: 4g;   Protein: 30g;   Sodium: 1650mg;   Potassium: 330mg;