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cheese and beef enchiladas - ingredients: 3/4 lb lean ground beef, 1 green pepper, chopped, 1 medium onion, chopped, 2 cloves of garlic, minced, 1 can (15 oz) tomato sauce, 1/2 tsp oregano leaves fc, 8 flour tortillas (6 to 8 inches in diameter) fc, 2 cups (8 oz) shredded mild cheddar cheese fc, green onions, chopped, sour cream fc. Cooking directions: cook and stir ground beef, green pepper, garlic and onion until meat is brown and onion is tender. Set aside. Pour half of the tomato sauce into a buttered 10 x 6 x 1-1/2 inch baking dish. Sprinkle oregano over tomato sauce. Set aside. Spoon 3 to 4 tbsp of mixture onto each tortilla. Top meat mixture with about 2 tbsp of shredded cheese. Roll each tortilla up and place seam side down in sauce. Top with remaining sauce and cheese. Bake in preheated oven 350°f for 30 minutes. Garnish with chopped green onions. Serve with a dollop of sour cream. Variations: for "hot" enchiladas substitute 2 cans (4 oz each) green chilies, drained and chopped for the chopped green pepper. Makes 8 servings, fc = food club brand

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Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Annatto [Vegetable Color]). Anti-Caking Blend (Potato Starch, Corn Starch, Calcium Sulfate, Natamycin [A Natural Mold Inhibitor]).