Link Of The Week

The 'rents have been in an experimental recipe mode the past few weeks. They've made a couple of dishes in the very cool Kraft magazine that I get every quarter.  The current fave recipe from the magazine is for awesome enchiladas.  After having them two times, we all agreed that we would like to experiment and try some different variations.  The first place I looked was online.  While searching for some other enchilada recipes, I came across a very cool site called Foodie View that will help you with your online recipe searches.  This site searches for the recipe, ingredient, or type of cuisine, and it searches through tons of other sites.  Visit http://www.foodieview.com/index.jsp and try it for yourself.  And if anyone would like the enchilada recipe, here it is. 

Better-Than-Ever Beef Enchiladas

1/2 lb. extra lean ground beef 
1/2 cup chopped green peppers 
1/2 cup chopped red peppers 
2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, divided 
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided 
2 Tbsp. KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing 
8 corn tortillas (6 inch) 
2 Tbsp. chopped fresh cilantro 
 

PREHEAT oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese. 
SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil. 
BAKE 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro.