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Enchilada Beef

Enchilada Beef
This family favorite is really easy to make. Its simple preparation, zippy flavor and melted cheese make it irresistible! —Loraine E. Meyer, Bend, Oregon
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/2 cup chopped onion
  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 1 cup tomato juice
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 tablespoons plus 2 teaspoons enchilada sauce mix
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1/2 cup coarsely crushed corn chips
  • Additional corn chips, optional

Directions

  • Place onion in a microwave-safe bowl; cover and microwave on high for
  • 2-3 minutes or until tender. Crumble beef over onion and mix well.
  • Cover and cook on high for 4-6 minutes or until beef is no longer
  • pink, stirring once; drain.
  • Stir in the tomato juice, tomato paste, green chilies and sauce mix.
  • Spread half of beef mixture in a 2-qt. microwave-safe dish; sprinkle
  • with 1 cup cheese. Top with remaining beef mixture. Cover and
  • microwave for 2-3 minutes or until heated through.
  • Sprinkle with crushed corn chips and remaining cheese. Microwave 1
  • minute longer or until cheese is melted. Serve with additional corn
  • chips if desired. Yield: 4 servings.
© Taste of Home 2013

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Enchilada Beef (continued)

Nutrition Facts: 1 cup (calculated without additional corn chips) equals 483 calories, 27 g fat (14 g saturated fat), 106 mg cholesterol, 1,245 mg sodium, 20 g carbohydrate, 5 g fiber, 38 g protein.
© Taste of Home 2013