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Corn Flake Enchiladas

Corn Flake Enchiladas

Prep Time: 25 minutes

Total Time: 45 minutes

Servings: 6


  • 1 1/2 cups tomato paste
  • 4 cups water
  • 1 teaspoon salt
  • 4 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic finely chopped
  • 1 pound lean ground beef
  • 1 medium onion chopped finely
  • 2 cups shredded cheddar cheese
  • 1/2 cup Kellogg's® Corn Flake Crumbs Buy Now
  • 1/2 cup sliced ripe olives
  • 12 (7-inch) corn tortillas


1. In medium saucepan, stir together tomato paste, water, salt, chili powder,
cumin and garlic. Bring to boil. Reduce heat and simmer, uncovered, for 20
minutes. Remove from heat.

2. In large saucepan, brown ground beef with onion. Drain. Stir in 1 cup
tomato mixture, 1 cup cheese, crumbs and olives. Pour remaining tomato mixture
in 13 x 9 x 2-inch baking pan.

3. Spoon 2 measuring-tablespoons of beef mixture onto center of each
tortilla. Roll up tortilla and place in pan, seam side down. Top filled
tortillas with remaining beef mixture.

4. Bake at 350° F for 15 minutes. Sprinkle remaining cheese over top. Bake
about 5 minutes longer or until cheese melts and enchiladas are thoroughly

Nutrition Label