Ingredients
1 lb lean ground beef
1 Tbsp Extra Virgin Olive Oil
2 Tbsp TSG Peppery Herb Rub
1 jar TSG Black Bean and Corn Salsa
1 14.5-oz can Mexican stewed tomatoes with juice
1 ¼ cups Mexican-style Shredded cheese – divided
¾ cup mild to medium heat enchilada sauce*
6 8-inch flour tortilla

Directions
1. Wrap tortillas in aluminum foil. Bake in 350 degree oven for 10 minutes or until softened.
2. Meanwhile, heat Olive Oil in a large skillet over medium high heat. Add ground beef and stir while browning, about 4 minutes or until beef is no longer pink.
3. Add Peppery Herb Rub and stir. Add Black Bean and Corn Salsa and Mexican stewed tomatoes. Stir and simmer for 4 minutes. Mixture will begin to thicken. Remove pan from heat and add ¾ cup Mexican style shredded cheese to mixture; stir.
4. Spoon beef and bean mixture onto tortillas near an edge; roll up. Arrange seam side down in a greased 2-3 quart rectangular baking dish. Lightly spray tortillas with non-stick cooking spray.
5. Bake, uncovered, for 15 minutes or until filling is heated through and tortillas are crisp. In the meantime, heat enchilada sauce in a small sauce pan. Spoon sauce over enchiladas, top with the remaining cheese and return dish to the oven for an additional 5 minutes.

Makes 6 Servings

Tips: Switch to a 6 inch tortilla and make 8 smaller ‘tapas style’ enchiladas. For a lighter version substitute beef with ground turkey.

*Enchilada Sauce is found with the Mexican ingredients at your local market.