Old El Paso Sauce Enchilada Red Mild Can - 19 Oz
Serving Size: 0.25cup
Servings Per Container: 9
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 290mg||13%|
|Potassium||Amount Per serving 0mg||0%|
|Total Carbohydrate||Amount Per serving 4g||1%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 1g|
|Protein||Amount Per serving 0g||0%|
Water, Tomato Puree (Water, Tomato Paste), Modified Corn Starch. Contains 2% or Less of: Sugar, Salt, Chili Pepper, Soybean Oil, Vinegar, Hydrolyzed Corn Protein, Citric Acid, Onion Powder, Red Pepper, Color Added, Natural Flavor.
Enchilada Sauce, Red, Mild
Per 1/4 Cup Serving: 20 calories; 0 g sat fat (0% DV); 290 mg sodium (13% DV); 1 g total sugars. Partially produced with genetic engineering. Established 1938. how2recycle.info. Questions or Comments? Call 1-800-300-8664 Mon - Fri 7:30 a.m. - 5:30 p.m. CT information from label and end of can will be helpful. Oil El Paso Consumer Services, PO Box 200, Minneapolis, MN 55440. Learn more ar Ask.GeneralMills.com. To get inspired. Visit us at: www.oldelpaso.com.
Directions Easy Beef Enchiladas: 1 lb lean (at least 80%) ground beef; 1 can (19 oz) Old El Paso enchilada sauce (any variety). 1 1/2 cups shredded cheese (6 oz); 1 package (8.2 oz) Old El Paso flour tortillas (6 inch). 1. Heat oven to 375 degrees F. Lightly grease 13 x 9-inch glass baking dish. In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese. 2. Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish. 3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake 15 to 20 minutes or until hot. 10 enchiladas. Refrigerate unused portion.
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