Peppy Beef Enchiladas
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
beef
|
|
| ¾ | cup |
picante sauce
|
* |
| ½ | teaspoon |
cumin
or 1 ts chili powder |
|
| 8 | each |
flour tortillas (6-inch)
|
*
|
| ½ | cup |
picante sauce
|
* |
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
beef
|
|
| 177 | ml |
picante sauce
|
* |
| 2.5 | ml |
cumin
or 1 ts chili powder |
|
| 8 | each |
flour tortillas (6-inch)
|
*
|
| 118 | ml |
picante sauce
|
* |
| 118 | ml |
cheddar cheese
shredded |
|
Directions
In a skillet cook ground beef until browned. Drain well. Return to skillet. Stir in ¾ cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more.
If necessary, warm tortillas in a 350℉ (180℃) oven for 5 minutes to soften. Spoon beef mixture near one edge of each tortilla and roll up jelly-roll style.
Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary.
Spoon the ½ cup picante sauce over tortillas evenly and top with cheese.
Bake in 350℉ (180℃) oven 15 minutes or until cheese is melted and tortillas are heated through.
