Fiesta Beef Enchiladas
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Fiesta Beef Enchiladas
Cook Time 25 minutes
Prep Time 15 minutes
YIELD Makes 2 servings
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INGREDIENTS
| 2 | sheets (20X12 inches) heavy-duty foil, generously sprayed with nonstick cooking spray |
| 6 | ounces 95% lean ground beef |
| 1/4 | cup sliced green onions |
| 1 | teaspoon fresh minced or bottled garlic |
| 1 | cup (4 ounces) shredded Mexican cheese blend or Cheddar cheese, divided |
| 3/4 | cup chopped tomato, divided |
| 1/2 | cup frozen corn, thawed |
| 1/3 | cup cooked white or brown rice, cold |
| 1/2 | cup black beans |
| 1/4 | cup salsa or picante sauce |
| 6 | (6- to 7-inch) corn tortillas |
| 1/2 | cup mild or hot red or green enchilada sauce |
| 1/2 | cup sliced romaine lettuce leaves |
PREPARATION:
- Preheat oven to 375°F. Brown ground beef in large nonstick skillet over medium-heat, stirring to separate meat. Drain and discard fat. Add green onions and garlic; cook and stir 2 minutes.
- Combine meat mixture, 3/4 cup cheese, 1/2 cup tomato, corn, rice, beans and salsa; mix well. Spoon mixture down center of tortillas. Roll up; place, seam side down, on foil sheet, three to a sheet. Spoon enchilada sauce evenly over enchiladas.
- Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
- Bake 15 minutes or until hot. Remove from oven; open packets. Sprinkle with remaining 1/4 cup cheese; seal packet. Bake 10 minutes more. Transfer contents to serving plates; serve with lettuce and remaining 1/4 cup tomato.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Carbohydrate | 64 g |
| Cholesterol | 42 mg |
| Saturated Fat | 4 g |
| Total Fat | 11 g |
| Calories from Fat | 21 % |
| Calories | 438 |
| Protein | 27 g |
| Sodium | 783 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Meat | 2 |
| Starch | 4 |
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