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Beef Enchiladas

Beef Enchiladas
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
4 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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
© Taste of Home 2013

2 of 2

Beef Enchiladas (continued)

Directions (continued)

  • 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.
© Taste of Home 2013