Beef Enchiladas
Recipe from
Midwest Living
Corn tortillas and spicy sauce star in these tasty beef enchiladas. Serve them for dinner with chopped tomatoes and lettuce.
Ingredients
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8 ouncesground beefsee savings
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1 10-ounce canenchilada saucesee savings
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8 ouncesshredded Monterey Jack cheese (2 cups)see savings
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2 tablespoonscooking oilsee savings
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8 6-inchcorn tortillassee savings
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1tomato, choppedsee savings
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Lettucesee savings
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.
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: Calories 551, Total Fat 34 g, Cholesterol 85 mg, Sodium 812 mg, Carbohydrate 34 g, Fiber 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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