1 lb. ground beef
1 3/4 c. Pace picante sauce
1 medium onion, chopped
1 1/2 tsp. ground cumin
1/2 tsp. salt
2 cloves garlic, minced
16 oz. can whole tomatoes, drained and coarsely chopped
2 c. shredded Cheddar cheese
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
12 corn tortillas
optional toppings
vegetable oil

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°F for 15 minutes.