Entomatadas with Cuban Style Filling

Entomatadas with Cuban Style Filling
Makes:
7 servings, 2 entomatadas each
Prep Time:
20
minutes
Total Time:
45
minutes
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.

In this recipe:



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Ingredients:

  • FILLING
  • 2 tablespoons canola oil
  • 1 pound lean ground beef
  • 2 cloves garlic, finely chopped
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 package (9 ounces) STOUFFER'S Creamed Spinach, thawed
  • 1 red bell pepper, chopped
  • 1/3 cup sliced green olives
  • 3 tablespoons sliced almonds
  • SAUCE
  • 1 can (8 ounces) tomato sauce
  • 2 roma tomatoes, roughly chopped
  • 1/2 white onion, roughly chopped
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • Oil for frying
  • 14 corn tortillas
  • 2/3 cup crumbled queso fresco
  • 3 tablespoons sliced almonds

Directions:

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 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.

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.

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Nutrition Facts

Serving Size: 1/7 of recipe

Servings Per Recipe:

  • Calories: 490
  • Calories from Fat: 280
  • Total Fat: 31g (47% of DV)
  • Saturated Fat: 8g (39% of DV)
  • Cholesterol: 55mg (19% of DV)
  • Sodium: 1170mg (49% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 5g (21% of DV)
  • Sugars: 3g
  • Protein: 21g
  • Vitamin A: 45% of DV
  • Vitamin C: 70% of DV
  • Calcium: 25% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Entomatadas with Cuban Style Filling

Ingredients

  • FILLING
  • 2 tablespoons canola oil
  • 1 pound lean ground beef
  • 2 cloves garlic, finely chopped
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 package (9 ounces) STOUFFER'S Creamed Spinach, thawed
  • 1 red bell pepper, chopped
  • 1/3 cup sliced green olives
  • 3 tablespoons sliced almonds
  • SAUCE
  • 1 can (8 ounces) tomato sauce
  • 2 roma tomatoes, roughly chopped
  • 1/2 white onion, roughly chopped
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • Oil for frying
  • 14 corn tortillas
  • 2/3 cup crumbled queso fresco
  • 3 tablespoons sliced almonds

 

Directions

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 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.

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.

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