Great Beef Enchiladas

½ lb ground beef
½ C chopped green peppers
½ C chopped red peppers
2 C thick and chunky salsa, divided
1 C shredded sharp cheese, divided
2 Tbsp Light Zesty Italian dressing
8 small corn tortillas
2 Tbsp chopped fresh cilantro

Preheat oven to 400 degrees. Cook meat and pepper in a large nonstick skillet . Add 1 C of the salsa; simmer 3 to 4 minutes or until peppers are tender. Remove from heat; stir in ½ C cheese.

Spread ¼ C of the salsa onto the bottom of a 9 by 13 pan. Brush dressing lightly over both sides of the tortillas. Stack 4 of the tortillas and microwave on high 20 or 30 seconds until warm. Repeat. Spoon meat mixture down the center of each tortilla and roll up, placing in pan seam side down. Spoon remaining ¾ C salsa evenly over filled tortillas; cover with foil.

Bake 20 minutes or until heated through. Uncover; top with remaining cheese. Bake until cheese is melted and top with cilantro.

from Sarah E. Bybee