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| Low Fat Beef Enchiladas | ||||
| Ingredients: | ||||
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1- ½ lbs. 93% extra
lean ground beef 1-16 oz. can fat free refried beans 19-oz. can enchilada sauce 1 package enchilada seasoning mix or mild taco seasoning mix and 1-1/2 cups water 1- 2 ¼ can sliced Black olives (about ¼ cup) 1 package eight – (8-inch) flour tortilla 1-16 oz. fat free sour cream (about 1-2/3 cup – 2cups) 1 ½ cups shredded fat free or reduced fat cheddar cheese + ¼ cup 2 cups fresh diced tomatoes (about 1-1/2 cups) 1 tsp. sugar |
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| Directions | ||||
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Preheat oven to 350 degrees. In large pan brown
ground beef over medium-high heat until cooked. Drain off grease.
Note: If you use 93 % extra lean ground beef you should have very
little grease. As a matter of fact, you may have to add a tsp. of
Olive oil. Nevertheless, once drained add seasoning mix, water and
sugar. Bring to a boil. Reduce heat and let simmer for about 20
minutes on low. Dice tomatoes and set aside. Spray a 13x9-in.-baking
dish with non-fat cooking spray. Heat refried beans in a
microwave-safe container. Spoon refried beans on each flour tortilla;
add a tbsp. or two of meat, tomatoes, olives, cheese and sour cream.
Roll tortillas up; place seam side down in baking dish.
Save small amount of refried beans to close tortillas, just spread a small amount under one edge and bring the other side over and close. The refried beans will hold the tortilla together while handling to baking dish. After all tortillas have been rolled up and placed in dish, seam side down—add the rest of the meat to the top of the enchiladas, sour cream and cheese. Pour enchilada sauce over top; add the rest of the tomatoes, and olives. Sprinkle ¼ cup of fat free shredded cheese over the top and pour enchilada sauce over the entire dish of enchiladas. Bake at 350 degrees F, for about 20-30 minutes uncovered or until bubbling. Serves 8. May reheat next day same temperature, covered with aluminum foil. We think it is good, or better the second day. To give this a bit more of a bite: add about ¼ cup chopped green chilies |
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| Recipe contributor by: Virginia Brown Wright adapted from a recipe from Review Board Member, Carol Jones- | ||||
| State: Biloxi, Ms. | ||||
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