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Fiesta Beef Enchiladas 

Ingredients

  • 1 lb 95% lean ground beef
  • 1/2 cup sliced green onions
  • 2 tsp 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

Temperature: 375 ° F

Instructions

1. Preheat oven to 375°F. Use 13x9-inch Emile Henry rectangular baker. 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 Emile Henry rectangular baker. 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. Makes 6 servings. Nutrition per Serving: (Serving size = 2 enchiladas) Calories = 341 Total fat = 11 g Saturated fat = 5 g Cholesterol = 38 mg Carbohydrate = 43 g Protein = 17 g Fiber = 4 g Sodium = 465 mg Dietary Exchanges: Starch = 2 Meat = 2 Vegetable = 2 Fat = 1

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