Cheesy Beef Enchiladas
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 4 servings.
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
Ingredients
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1 pound ground beef
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1 cup 4% cottage cheese
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1 can (4-1/4 ounces) chopped ripe olives, drained
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2 tablespoons minced fresh parsley
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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8 flour tortillas (6 inches)
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SAUCE:
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1 medium onion, chopped
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1/2 medium green pepper, chopped
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1 tablespoon canola oil
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1 can (15 ounces) tomato sauce
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1 can (4 ounces) chopped green chiles
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2 teaspoons chili powder
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1 teaspoon sugar
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1/2 teaspoon garlic powder
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1 cup shredded cheddar cheese
Directions
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1.
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.
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2.
Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish.
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3.
For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas.
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4.
Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.
Nutrition Facts
2 enchiladas: 698 calories, 38g fat (14g saturated fat), 120mg cholesterol, 2061mg sodium, 45g carbohydrate (8g sugars, 4g fiber), 45g protein.
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