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Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Fiesta Beef Enchiladas
Cook Time: 35 minutes
Prep Time: 15 minutes
Yield: Makes 6 servings
Ingredients:
1
pound 95% lean ground beef
1/2
cup sliced green onions
2
teaspoons minced garlic
1
cup cooked white or brown rice
1-1/2
cups chopped tomatoes, divided
3/4
cup frozen corn, thawed
1
cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided
1/2
cup salsa or picante sauce
12
(6- to 7-inch) corn tortillas
1
can (10 ounces) mild or hot enchilada sauce
1
cup shredded romaine lettuce
Preparation:
1.
Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside.
2.
Brown ground beef in medium nonstick skillet 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat. Add green onions and garlic; cook and stir 2 minutes.
3.
Add rice, 1 cup tomatoes, corn, 1/2 cup cheese and salsa to meat mixture; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over enchiladas.
4.
Cover with foil; bake 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomatoes.
Nutritional Information:
| Serving Size: 2 enchiladas (1/6 of total recipe) | |
| Fiber | 4 g |
| Carbohydrate | 43 g |
| Cholesterol | 38 mg |
| Saturated Fat | 5 g |
| Total Fat | 11 g |
| Calories from Fat | 30 % |
| Calories | 341 |
| Protein | 17 g |
| Sodium | 465 mg |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in:
Mexican
