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Ancho Beef Enchiladas

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  Ancho chile 3 Ounce (1 Package, Whole)
  Boiling water 1 1⁄2 Cup (24 tbs)
  No salt added tomato sauce 1⁄2 Cup (8 tbs)
  Dried oregano 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Vegetable oil 1 Teaspoon
  Vegetable cooking spray 1
  Ground round 1⁄2 Pound
  Chopped onions 1 Cup (16 tbs)
  Chopped sweet red pepper 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned no salt added pinto beans 1 Cup (16 tbs), drained
  8.5 inch fat free flour tortillas 8
  Shredded reduced fat cheddar cheese 4 Ounce (1 Cup)
  Shredded romaine lettuce 4 Cup (64 tbs)
  Chopped tomatoes 1 Cup (16 tbs)

Place chiles on an ungreased baking sheet.
Bake at 400° for 3 minutes.
Cut chiles in half lengthwise; remove and discard seeds and membranes.
Tear chiles into 2-inch pieces.
Combine chile pieces and boiling water in a bowl; cover and let stand 45 minutes.
Place chiles and water in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
Transfer mixture to a saucepan.
Add tomato sauce and next 5 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring often.
Spoon 1/2 cup tomato mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Set remaining tomato mixture aside.
Combine meat and next 3 ingredients in a nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles.
Drain if necessary.
Add 1/2 cup tomato mixture and beans; stir well.
Spoon about 1/3 cup meat mixture across center of each tortilla.
Roll up tortillas; place, seam side down, over tomato mixture in baking dish.
Brush remaining tomato mixture over tortillas.
Cover and bake at 350° for 20 minutes.
Uncover and sprinkle with cheese; bake 3 to 5 additional minutes or until cheese melts.
To serve, place 1/2 cup lettuce and 1 enchilada on each plate.
Top each with 2 tablespoons tomato and, if desired, sour cream.

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Ancho Beef Enchiladas Recipe