Another 4-H Cook off Recipe that my daughter used. Very good
South-of-the-Border Beef Enchiladas. To make this dish even easier, buy Enchilada sauce instead of making your own tomato sauce. Works great and saves a lot of time.

1 14 ½ ounce can whole tomatoes, undrained ½ cup chopped onion
1 clove garlic, finely chopped ¼ cup chopped fresh cilantro
1/3 teaspoon crushed red pepper 2 teaspoons honey
1 cup low-fat or regular ricotta cheese ½ cup chopped green pepper
1 teaspoon ground cumin 6 (8”) flour tortillas
¼ cup shredded Monterey jack cheese
¼ cup shredded Cheddar cheese
1 ½ pounds lean Ground Beef, browned

1. Heat oven to 375 degrees. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
2. Place tomatoes, onion and garlic in blender or food processor. Cover and blend until smooth. Cook blended mixture, 2 tablespoons of the cilantro, honey and red pepper in 2-quart saucepan over medium heat 3 minutes, stirring occasionally.

3. Mix browned, Ground Beef, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread ½ cup tomato sauce in baking dish. Spoon ½ cup Beef mixture down center of each tortilla. Roll up tortilla; place seam side down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheese.4. Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted. Yield: 6 serving