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Entomatadas with Cuban Style Filling

Name: Entomatadas with Cuban Style Filling
Prep time: 20 s
Cook time: 25 s
Total time: 45 s
Yield: 7
Cuisine: Mexican
Ingredients: 2 tablespoons canola oil; 1 pound lean ground beef; 2 cloves garlicfinely chopped; 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon; 1 package (12 ounces) STOUFFER'S Spinach Souffléthawed; 1 red bell pepperchopped; 1/3 cup sliced green olives; 3 tablespoons sliced almonds; 1 can (8 ounces) tomato sauce; 2 roma tomatoesroughly chopped; 1/2 white onionroughly chopped; 1/2 cup water; 1 teaspoon dried oregano; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; Oil for frying; 14 corn tortillas; 2/3 cup crumbled queso fresco; 3 tablespoons sliced almonds

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Level

Intermediate

Prep

20 min

Cook

25 min

Servings

7 servings, 2 entomatadas each

Entomatadas are similar to an enchilada, but dipped in a tomato-based sauce instead of chile-based sauce. This version is filled with a delicious mixture of beef, spinach, bell pepper and olives.

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Maggi Chicken Bouillon 15.9 oz

Spinach Soufflé

(For One)

Granulated Maggi Chicken Bouillon 15.9 oz

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2 tablespoons canola oil
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1 pound lean ground beef
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2 cloves garlic, finely chopped
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1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
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1 package (12 ounces) STOUFFER'S Spinach Soufflé, thawed
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1 red bell pepper, chopped
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1/3 cup sliced green olives
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3 tablespoons sliced almonds
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1 can (8 ounces) tomato sauce
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2 roma tomatoes, roughly chopped
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1/2 white onion, roughly chopped
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1/2 cup water
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1 teaspoon dried oregano
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1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
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Oil for frying
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14 corn tortillas
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2/3 cup crumbled queso fresco
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3 tablespoons sliced almonds

Make It

Step 1

Preheat oven to 350° F.

Step 2

Heat 2 tablespoons oil over medium heat. Add beef, garlic and 1 tablespoon bouillon; cook, stirring frequently, for about 4 minutes or until beef is no longer pink.

Step 3

Add Spinach Soufflé and bell pepper. Cook, stirring constantly, until all ingredients are combined and bell pepper is tender. Add olives and almonds. Cook, stirring frequently, for 2 minutes. Set aside to cool slightly.

Step 4

Place tomato sauce, tomatoes, onion, water, oregano and 1 teaspoon bouillon in a blender; cover. Blend until smooth.

Step 5

Place sauce in a bowl large enough to dip tortillas.

Step 6

Add oil to large skillet about ¼ of the way full; heat over medium-low heat.

Step 7

Dip one tortilla in sauce, covering both sides and immediately fry for 15 to 30 seconds on both sides.

Step 8

Transfer fried tortilla to a large plate and spoon about 1/3 cup beef mixture down the center. Roll and place seam-side-down in 13 x 9-inch baking dish. Repeat with remaining tortillas until all beef mixture is used. Pour any remaining sauce over rolled tortillas.