Beef Enchiladas

Brown meat with onion and garlic in 10-inch skillet; drain. Add tomatoes, spinach and 1/2 cup of the picante sauce, cumin and salt.

Bring to a boil; reduce heat.

Cover and simmer 5 minutes. Stir in 1 cup of the cheese.

Heat about 1/2-inch oil in small skillet until hot.

Quickly fry each tortilla in oil to soften, about 2 seconds per side; drain on paper towels.

Spoon about 1/3 cup mixture down center of each tortilla; roll up and place, seam side down, in ungreased 13 x 9 baking dish.

Spoon remaining 1 1/4 cups picante sauce evenly over tortillas.

Sprinkle remaining cheese over tortillas.

Bake, uncovered, at 350° for 15 minutes.