Beef Enchiladas

Corn tortillas and spicy sauce star in these tasty beef enchiladas. Serve them for dinner with chopped tomatoes and lettuce.

Recipe from Midwest Living
Ingredients
  • 8   ounces ground beef
  • 1  10  ounce can enchilada sauce
  • 8   ounces shredded Monterey Jack cheese (2 cups)
  • 2   tablespoons cooking oil
  • 8  6  inches corn tortillas
  • 1   tomato, chopped
  •  Lettuce
Related Video
How to Make Corned Beef and Cabbage

Learn how to make corned beef and cabbage, and you've got a simple yet satisfying Sunday supper, with fantastic leftovers for sandwiches! It would be a shame to save this Irish classic for St Patrick's Day only┐

Directions
1. 
In a medium skillet, brown the ground beef. Drain fat. Stir in 1/4 cup of the enchilada sauce and heat through. Stir in 1 cup of the cheese. Keep warm.
2. 
In another medium skillet or in a large heavy skillet, heat the 2 tablespoons of oil over low heat. Quickly dip tortillas, one at a time, in hot oil for 10 seconds or until just limp, adding more oil if needed. Drain on paper towels.
3. 
To assemble, brush one side of each tortilla with some enchilada sauce. Spoon about 2 tablespoons of the meat mixture atop sauce near the edge of the tortilla; roll up. Place the enchiladas in a greased 12x7x2-inch baking dish (a 2-quart rectangular baking dish). Pour remaining enchilada sauce over the top.
4. 
Cover the baking dish with foil. Bake in a 350 degree F oven about 25 minutes or until mixture is heated through.
5. 
Remove foil. Sprinkle remaining cheese over enchiladas. Bake enchiladas for 2 minutes more or till cheese melts.
6. 
Serve enchiladas with chopped tomato and lettuce. Makes 4 servings.

Note

  • Nutrition note:

    To reduce the sodium and fat, use less cheese. To lower the fat even more in this dish, use very lean ground beef.

nutrition information

Per Serving: cal. (kcal) 551, Fat, total (g) 34, chol. (mg) 85, carb. (g) 34, fiber (g) 3, sodium (mg) 812, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top