Entomatadas with Cuban Style Filling

PREHEAT oven to 350° F.

FOR FILLING:
HEAT 2 tablespoons oil over medium heat. Add beef, garlic and bouillon; cook, stirring frequently, for about 4 minutes or until beef is no longer pink.

ADD Spinach Soufflé and bell pepper. Cook, stirring constantly, until all ingredients are combined and bell pepper is tender. Add olives and almonds. Cook, stirring frequently, for 2 minutes. Set aside to cool slightly.

FOR SAUCE:
PLACE tomato sauce, tomatoes, onion, water, oregano and bouillon in a blender; cover. Blend until smooth.

PLACE sauce in a bowl large enough to dip tortillas.

ADD oil to large skillet about ¼ of the way full; heat over medium-low heat.

DIP one tortilla in sauce, covering both sides and immediately fry for 15 to 30 seconds on both sides.

TRANSFER fried tortilla to a large plate and spoon about 1/3 cup beef mixture down the center. Roll and place seam-side-down in 13 x 9-inch baking dish. Repeat with remaining tortillas until all beef mixture is used. Pour any remaining sauce over rolled tortillas.

BAKE uncovered for 10 minutes or until heated through.

REMOVE from oven; garnish with queso fresco and sliced almonds.