Sloppy Joe Taquitos

Just in time for Cinco de Mayo - 2 Hot Dishes has been asked to publish some never before published recipes from Sandra Lee of Food Network fame!

The first one is Sloppy Joe Taquitos and we thought it was perfect for today - I haven't tried it yet but have all the ingredients on hand and LOVE taquito's so am whipping up a batch tonight!

Look for new recipes from Sandra Lee about once a week!

INGREDIENTS:

PAM® Original No-Stick Cooking Spray
1 pound lean ground beef
1 can (15.5 ounces) Manwich® Original Sloppy Joe Sauce
1 can (10 ounces) Rotel® Diced Tomatoes with Green Chiles, drained, divided
1 cup shredded Cheddar cheese, divided
12 corn tortillas
1 cup sour cream

INSTRUCTIONS:

Spray large skillet with cooking spray and heat over medium-high heat until hot. Add ground beef and cook 7 minutes or until beef is no longer pink. Drain fat. Add sloppy joe sauce and half the tomatoes; cook until thickened about 5 minutes. Remove from heat and let cool to room temperature, about five minutes. Mix in ¾ cup cheese.

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 3 tablespoons of the sloppy joe mixture on the lower third of a corn tortilla. Roll the tortilla up and place seam side down onto the prepared baking sheet. Repeat with remaining tortillas and sloppy joe mixture. Top with remaining cheese and bake in oven for 20 minutes or until crispy.

In a small bowl combine the sour cream and remaining tomatoes. Serve as dipping sauce with taquitos.

Yield: 6 servings (2 taquitos each)
Hands On Time: 12 minutes
Total Time: 32 minutes

Easy and Tasty Enchiladas

INGREDIENTS:

1lb Ground Beef Browned
1 small onion chopped
1 can black olives chopped
1 pkg Taco Seasoning
3 cans of Enchilada Sauce
8 large Burrito Tortilla Shells
1 large package of Mexican or Taco Cheese shredded


INSTRUCTIONS:

Brown the beef, add the chopped onion and olives, mix in the Taco Seasoning and water - simmer 5-10 minutes until the liquid cooks off.

In a large deep frying pan warm up all three cans of enchilada sauce. Spray a 9x13 pan with Pam or other cooking spray to grease. Dip tortillas one at a time in the warm enchilada sauce so both sides are covered - move to pan and fill with meat mixture and sprinkle with cheese - roll up and put fold side down in the pan. Do this with the remaining tortillas, once all 8 are filled and rolled up pour remaining sauce over the top and cover with the rest of the cheese.

Bake at 350 degrees for approx 30-35 minutes. Cut in pieces and serve with shredded lettuce, sour cream, chopped tomatoes and/or salsa.