Fiesta Beef Enchiladas

By á-174942

Ingredients

• 8 ounces 93% lean ground beef
• 1/2 cup sliced green onions
• 2 teaspoons fresh minced or bottled garlic
• 1 cup cold cooked white or brown rice
• 1 1/2 cups chopped tomato divided
• 3/4 cup frozen corn thawed
• 4 ounces shredded reduced-fat Mexican cheese blend divided (or Cheddar cheese)
• 1/2 cup salsa or picante sauce
• 12 corn tortillas - (6" to 7" dia)
• Nonstick cooking spray as needed
• 1 can mild or hot enchilada sauce - (10 oz)
• 1 cup sliced romaine lettuce leaves

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees. Cook ground beef in medium nonstick skillet over medium heat until no longer pink; drain. Add green onions and garlic; cook and stir 2 minutes.

Combine meat mixture, rice, 1 cup tomato, corn, 1/2 cup cheese and salsa; mix well. Spoon mixture down center of tortillas. Roll up; place seam-side down in 13- by 9-inch baking dish that has been sprayed with cooking spray. Spoon enchilada sauce evenly over enchiladas.

Cover with foil; bake for 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomato.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Starch, 2 Meat, 1 Fat.

Nutrition Facts: Calories 438; Calories from Fat 21%; Total Fat 11g; Saturated Fat 4g; Protein 27g; Carbohydrates 64g; Cholesterol 42mg; Sodium 783mg.