Fiesta Enchiladas
Yield
12 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef, lean
|
|
| 1 | large |
onions
chopped |
|
| 10 | ounces |
spinach
thawed and drained |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 20 | ounces |
tomato soup
|
|
| 10 | ounces |
enchilada sauce
|
|
| ½ | cup |
tomato sauce
|
|
| ½ | cup |
green chili salsa
|
* |
| 12 | corn |
flour tortillas
|
*
|
| 2 | cups |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef, lean
|
|
| 1 | large |
onions
chopped |
|
| 289 | ml/g |
spinach
thawed and drained |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
black pepper
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 578 | ml/g |
tomato soup
|
|
| 289 | ml/g |
enchilada sauce
|
|
| 118 | ml |
tomato sauce
|
|
| 118 | ml |
green chili salsa
|
* |
| 12 | corn |
flour tortillas
|
*
|
| 473 | ml |
monterey jack cheese
grated |
|
Directions
Brown beef until crumbly and drain fat.
Add onions, spinach, cumin, pepper and parmesan.
In separate pan, combine soup and enchilada sauce and simmer ten minutes.
Combine tomato sauce and salsa in separate bowl.
Dip tortilla into soup-enchilada mixture.
Fill with ½ cup meant and add 1 tablespoon salsa mixture.
Place seam-side down in 3-quart casserol Repeat and sprinkle with Monterey Jack cheese.
Bake at 350℉ (180℃) degrees for 30 minutes.
Serve topped with sour cream, sliced black olives and green onions.
