Low-Fat Beef Enchiladas

NUTRITION FACTS Serving Size: 2 enchilladas Amount per Serving Calories 412 Total Carbohydrate 36.66g Calories from Fat 121.8 Total Fat 13.53g Saturated Fat 6.89g Cholesterol 84.88mg Sodium 632.17mg Dietary Fiber 3.73g Sugars 5.56g Protein 31.12g

Low-Fat Beef Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 12

    corn tortillas

  • 1

    pound lean ground beef

  • 1

    can (15 ounces) tomato sauce

  • 1

    medium onion, chopped (½ cup)

  • 1

    clove garlic, finely chopped

  • ½

    cup sour cream

  • 1

    tbsp cumin

  • 1

    cup shredded low-fat cheese (4 ounces)

  • more than half cup water

  • ¼

    tsp pepper

  • cup chopped green bell pepper


Preheat the oven to 350° F. In a medium skillet, cook the beef for 8 to 10 minutes over medium heat. Keep stirring it and cook till it turns brown. Now drain the meat and add onions, sour cream, cheese and pepper. Cook for another two minutes, then take it off the heat and set aside. In a pot, heat the water and add the bell pepper, cumin, garlic and tomato sauce. Bring it to boil, while stirring occasionally. Then reduce the heat to low, and simmer uncovered for 5 minutes. Take a 9 x 1¼'' ungreased pie plate, and pour the sauce in it. Coat the tortillas on both sides with the sauce by dipping them into it. Place about ¼ cup beef mixture and roll the tortillas around the filling. Place them in an 11 x 7 x 1½'' ungreased rectangular baking dish, and pour the remaining sauce over the enchiladas. Place the pan in the oven and bake for about 20 minutes or until bubbly without a covering. Garnish with shredded cheese, sour cream and chopped onions and serve.


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