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Old El Paso

Old El Paso Red Enchilada Sauce - Mild

10 oz
$2.06 each($0.21 / oz)

Aisle 2

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

A Mexican cooking favorite, mild red enchilada sauce with the perfect blend of spices and special ingredients.

Highlights

  • Nutrition Facts

    4.5 servings per container

    Serving Size
    0.25 Cup
    • Amount Per Serving
      Calories
      20
    • % Daily Value*
    • Total Fat
      • 0g
      • 0%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 290mg
      • 13%
    • Total Carbohydrate
      • 4g
      • 1%
    • Dietary Fiber
      • 0g
      • 0%
    • Total Sugars
      • 1g
    • Includes Added Sugars
      • 0g
      • 0%
    • Protein
      • 0g
    • Vitamin D
      • 0mcg
      • 0%
    • Calcium
      • 0mg
      • 0%
    • Iron
      • 0mg
      • 0%
    • Potassium
      • 0mg
      • 0%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Water, Tomato Puree (Water, Tomato Paste), Modified Corn Starch, Contains 2% or Less of: Sugar, Salt, Chile Pepper, Soybean Oil, Vinegar, Spice, Citric Acid, Hydrolyzed Corn Protein, Onion Powder, Natural Flavor, Color (Black Carrot and Paprika Extract).

  • Easy beef enchiladas: 1 lb lean (at least 80%) ground beef. 2 cans (10 oz each) Old El Paso 11/2 enchilada sauce (any variety). 1 1/2 cups shredded cheese (6 oz) 1 package (8.2 oz) Old El paso four tortillas (6 inch) 1. Heat oven to 375 degrees F. Lightly grease 13x9-inch glass baking dish. In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese. 2. Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish. 3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake 15 to 20 minutes or until hot. 10 enchiladas. Refrigerate unused portion.

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