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Beef Enchiladas Recipe

Photo by: Taste of Home

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Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. —Mary Anne McWhirter, Pearland, Texas

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4 Servings
Prep: 20 min. Bake: 35 min.

Ingredients

1 pound ground beef
1 cup (8 ounces) 4% cottage cheese
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (6 inches)
SAUCE:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 tablespoon canola oil
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper.
Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13-in. x 9-in. baking dish.
For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chilies, chili powder, sugar and garlic powder. Pour over tortillas.
Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted. Yield: 4 servings.

Nutrition Facts: 1 serving (2 each) equals 698 calories, 38 g fat (14 g saturated fat), 120 mg cholesterol, 2,061 mg sodium, 45 g carbohydrate, 4 g fiber, 45 g protein.

Beef Enchiladas published in Taste of Home December/January 1994, p35

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