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Entomatadas are similar to an enchilada, but dipped in a tomato-based sauce instead of chile-based sauce. This version is filled with a delicious mixture of beef, spinach, bell pepper and olives.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F.
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 Creamed Spinach 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.
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.
|Calories from Fat||280|
|Total Fat 31g||47%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 36g||12%|
|Dietary Fiber 5g||21%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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