Recipe: Corn Flake Enchiladas (using ground beef and corn flake crumbs in the filling)

CORN FLAKE ENCHILADAS

1 1/2 cups tomato paste
4 cups water
1 teaspoon salt
4 teaspoons chili powder
1/2 teaspoon ground cumin
2 cloves garlic finely chopped
1 pound lean ground beef
1 medium onion chopped finely
2 cups shredded cheddar cheese, divided use
1/2 cup Kellogg's Corn Flake Crumbs
1/2 cup sliced ripe olives
12 corn tortillas (7-inch)

In medium saucepan, stir together tomato paste, water, salt, chili powder, cumin and garlic. Bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat.

In large saucepan, brown ground beef with onion. Drain. Stir in 1 cup tomato mixture, 1 cup cheese, crumbs and olives. Pour remaining tomato mixture in 13x9x2-inch baking pan.

Spoon 2 measuring-tablespoons of beef mixture onto center of each tortilla. Roll up tortilla and place in pan, seam side down. Top filled tortillas with remaining beef mixture.

Bake at 350 degrees F for 15 minutes. Sprinkle remaining cheese over top. Bake about 5 minutes longer or until cheese melts and enchiladas are thoroughly heated.

Makes 6 servings
Source: Kellogg Company