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After cooking ground beef in the microwave, I combine it with cans of bean dip and green chilies to fill flour tortillas. Cheddar cheese and black olives jazz up the prepared enchilada sauce that tops this swift Mexican specialty. -Linda Lundmark, Martinton, Illinois
This recipe is:
Contest Winning
Quick
With Johnsonville Italian Sausage.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (2.000-1/4 each) equals 597 calories, 26 g fat (13 g saturated fat), 93 mg cholesterol, 1,642 mg sodium, 61 g carbohydrate, 7 g fiber, 34 g protein.
Originally published as Beef 'n' Bean Enchiladas in Quick Cooking May/June 2002, p31
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Reviewed on Jan. 17, 2013 by kport
I was all set to give this recipe a go- UNTIL I read the nutritional facts, and was astounded at the level of sodium! I would never eat this as is, or ever feed to a child. So many changes could be made to make this healthier, and not a heart attack waiting to happen!
Reviewed on Nov. 25, 2011 by ashleyOHiO
Fairly quick and easy, really yummy and flavorful. This has become a regular dish of mine.
Reviewed on Sep. 18, 2009 by gretchen74
this was a super easy and very good recipe that i will definitly make again, preparing it in the microwave is a huge time saver, i used the flour tortillas because that is what i had on hand, but it was still excellent!
Reviewed on Mar. 29, 2008 by Christydu
Instead of using plain ground beef, I use our leftover taco meat in this recipe. It adds even more great flavor and is a clever disguise for the leftover taco meat!
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