The name says it all--meaty and spicy, hearty and hot as you like it! I could serve this three times a week and still win Cliff's lip-smacking approval. Good garnished with fat-free sour cream, but remember to count optional calories accordingly. Ole!
8 ounces ground 90% lean turkey or beef 1/2 cup chopped onion 2 teaspoons chili seasoning 1 3/4 cups (one-15 ounce can) Hunt's Chunky Tomato Sauce* 1 (6-inch) tortillas 1/2 cup chunky salsa (mild, medium, or hot) 1 teaspoon dried parsley flakes 1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 350 degrees. In a larger skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Add chili seasoning and 1 cup tomato sauce. Bring mixture to a boil. cover and simmer 5 minutes. Spoon about 3 tablespoons of the mixture on each tortilla. Roll up tortillas. Place tortillas on a cookie sheet, seam sides down. Lightly spray tops with olive oil-flavored cooking spray. In a medium bowl, combine salsa, parsley flakes, and remaining 3/4 cup tomato sauce. Evenly spoon mixture over tortillas. Bake 10 minutes. Sprinkle 2 teaspoons Cheddar cheese over top of each. Continue baking until cheese starts to melt, about 3 minutes.
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