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Entomatadas with Cuban Style Filling

Entomatadas with Cuban Style Filling
20 min
25 min
7 servings, 2 entomatadas each
  • 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.
Key Ingredients
Box of Spinach Soufflé with a plate of spinach soufflé under the product name and STOUFFER'S logo.
Other Entrées
Spinach Soufflé
For One


Make It

Step 1
Preheat oven to 350° F.
Step 2
Heat 2 tablespoons oil over medium heat. Add beef, garlic and 1 tablespoon bouillon; cook, stirring frequently, for about 4 minutes or until beef is no longer pink.
Step 3
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.
Step 4
Place tomato sauce, tomatoes, onion, water, oregano and 1 teaspoon bouillon in a blender; cover. Blend until smooth.
Step 5
Place sauce in a bowl large enough to dip tortillas.
Step 6
Add oil to large skillet about ¼ of the way full; heat over medium-low heat.
Step 7
Dip one tortilla in sauce, covering both sides and immediately fry for 15 to 30 seconds on both sides.
Step 8
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.
Step 9
Bake uncovered for 10 minutes or until heated through.
Step 10
Remove from oven; garnish with queso fresco and sliced almonds.

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