Bandito Enchiladas
Prep Time: 15 mins.
Cook Time: 20 mins.
Servings: 6
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1 pound ground sirloin
1/2 cup onion, chopped
½ green bell pepper chopped
2 Tbsp of olive oil
1 cup Newman's Own® Black Bean & Corn Salsa
6-8 Flour Tortilla's
1 cup Newman's Own® All-Natural Bandito Salsa Medium
2 Tbsp water
1 cup shredded sharp cheddar cheese
salt and pepper to taste
sour cream for garnish
2 cups shredded Iceburg lettuce


  • Preheat oven 425 degrees. In a large skillet over high heat, add olive oil and onions and green pepper and cook for 1 to 2 minutes. Add sirloin and brown. Add a dash of salt and pepper and spoon off excess oil. Stir in 1 cup of salsa and cook for 5 more minutes over low heat.

  • In a 9 x 13 casserole dish add 1/3 cup of the salsa and water. Coat the pan with the salsa and water so enchiladas don't stick and cook nicely in sauce. Take a flour tortilla and 1/2 cup of meat and bean mixture and wrap. The pan should fit approximately 6 to 8 tortillas. Add salsa on top of each tortilla and sprinkle with cheese.

  • Bake uncovered until cheese is bubbly, 15-20 minutes. Serve with shredded lettuce, salsa, and sour cream on top of enchiladas.


Newman's Own All-Natural Bandito Salsa Medium

Newman's Own Black Bean & Corn Salsa