Fiesta Beef Enchiladas
Cook Time 25 minutes
Prep Time 15 minutes
Makes 2 servings
|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|
- 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.
|Saturated Fat||4 g|
|Total Fat||11 g|
|Calories from Fat||21 %|
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