Thursday, May 24, 2007

Quick and Easy Enchiladas (Mexico)


Serving: 8
Prep time: 15 min
Cook time: 20 min
Total time: 35 min

8 corn tortillas
McCormick Enchilada Sauce Mix
1 8-oz can tomato sauce
1 1/2 cup water
1 lb ground beef
Chopped onion
Shredded chedder cheese

1. Prepare enchilada sauce according to package directions, using the tomato sauce and water.
2. Brown the ground beef and drain (see beef filling recipe below). Add 1/2 cup of the enchilada sauce to the beef.
3. Dip each tortilla into the sauce and then spoon about 3 tbsp of the meat onto the tortilla with about 1 tsp of chopped onion.
4. Fold both sides of the tortilla over and place seam side down in a 12x7-inch baking dish. Spoon remainign sauce over enchiladas and cover with cheddar cheese. Bake in 350 degree oven for 15 to 20 min.
5. Variations: You may substitute refried beans or diced white meat chicken for the beef to make chicken or bean enchiladas or even shredded seasoned beef.

280 calories per serving
Protein - 16 grams

BEEF FILLING

2 lbs beef
1 tsp salt
2 tbsp chili powder
2 tbsp paprika
1 tsp cumin
2 cloves garlic
1/2 diced bell pepper (optional)
1/2 diced medium onion

In 2 quart sauce pan, add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, bell pepper, and continue cooking 20 or 30 min.