Fiesta Beef Enchiladas
Cook Time 35 minutes
Prep Time 15 minutes
Makes 6 servings
|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|
- 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.
|Serving Size:||2 enchiladas (1/6 of total recipe)|
|Saturated Fat||5 g|
|Total Fat||11 g|
|Calories from Fat||30 %|
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