Spinach & Beef Enchiladas

What you need:

1 lb ground beef

1 medium onion, chopped

1 box (9 oz) frozen spinach

½ teaspoon ground cumin

½ teaspoon garlic-pepper

½ cup sour cream

2 cups shredded Colby-Monterey Jack cheese

1 can enchilada sauce

1 (8) package flour tortillas

½ cup salsa

Directions:

Heat oven to 350°F. Spray 13 x 9 in backing dish with cooking spray. In 12 in nonstick skillet, cook beef and onion over medium-high heat, stirring occasionally, until beef is brown.

Stir in spinach; cook, stirring frequently, until wilted.

Stir in cumin, garlic-pepper, sour cream, and 1 cup of cheese.

Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about ½ cup beef mixture.

Roll up tortillas; place seam side down in baking dish.

Drizzle some enchilada sauce on them.

Sprinkle with remaining cheese.

Spray sheet of foil with cooking spray; cover baking dish with foil. Bake at 350°F for 40 to 45 minutes.

Serve enchiladas with tomatoes, lettuce, jalapeños, etc.