Fiesta Beef Enchiladas
Browse the recipe Fiesta Beef Enchiladas
Fiesta Beef Enchiladas
Cook Time 35 minutes
Prep Time 15 minutes
YIELD Makes 6 servings
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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:
- Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside.
- 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.
- 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.
- 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.
This recipe appears in:
Mexican
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 |