Easy Oven Enchiladas
Grab your sombrero, and tote this made-for-a-crowd dish to your next potluck fiesta.
Recipe from Betty Crocker
1 pound lean (at least 80%) ground beef
1/2 cup milk
2 cups hot water
1 box Hamburger Helper® cheesy enchilada
6 Old El Paso® flour tortillas for burritos (8 inch; from 11-ounces package)
1 jar Old El Paso® salsa (any variety) (16 ounces)
1 cup shredded Cheddar cheese (4 ounces)
3 tablespoons milk
Heat oven to 350 degrees F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup milk, hot water and contents of uncooked rice and sauce mix pouches (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until rice is tender.
Bake uncovered 15 to 20 minutes or until hot. In 1 cup glass measuring cup, stir 3 tablespoons milk and contents of topping mix pouch (from Hamburger Helper box) 30 seconds; drizzle over enchiladas.
Per Serving: cal. (kcal) 540, Fat, total (g) 22, chol. (mg) 70, sat. fat (g) 9, carb. (g) 62, Trans fatty acid (g) 3, sugar (g) 8, pro. (g) 25, vit. A (IU) 972, sodium (mg) 1600, calcium (mg) 252, iron (mg) 4, Starch () 3, Other Carb () 1, Medium-Fat Meat () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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