Tasty Beef Enchiladas
Anyone else heavy on the Mexican dishes in the dinner rotation? One reason I love it… No complaints! We always joke how all the dishes at Mexican restaurants are the same ingredients, just put together in different ways! It’s funny because it’s true, right? Well, enchiladas are a dish with an extra step than tacos, but baking the same ingredients in the oven (plus some enchilada sauce) make an uber tasty Mexi dinner. This dish is versatile too- you could easily throw in some peppers, spinach, or another leafy green and sneak some extra veggies in. They’ll never know! These enchiladas are still really easy, but don’t let the family know… They will think you spent ages in the kitchen on this tasty dish!
INGREDIENTS
1 lb lean ground beef
1/2 of a 15 oz can black beans, drained
4.5 oz can chopped green chiles
15 oz can enchilada sauce
15 oz can Rotel
2 cloves garlic
1/2 chopped onion
1/4 cup chopped cilantro
2 tsp cumin
1 tsp chili powder
salt to taste
8 6-inch whole wheat flour tortillas (La Tortilla Factory)
1 cup reduced fat shredded Mexican cheese
nonstick cooking spray
INSTRUCTIONS
Preheat oven to 400. In a medium saucepan, spray cooking spray and sauté garlic.
Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and bring to a boil.
Reduce the heat to low and simmer for 5-10 minutes. Set aside.
In a large skillet brown the beef and season with salt. When the beef is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes.
Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put about 1/2 cup beef mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
Top with sour cream, cilantro or scallions. ENJOY!
