Beef Enchiladas
INGREDIENTS:
1 l Extra-lean ground beef;
-- (ground sirloin)
1/8 ts Garlic powder;
1/2 md Onion; chopped
1/4 ts Chili powder;
1 1/2 c Cooked kidney beans -=OR=-
1 1/2 c Pinto beans;* drained
1 cn (4-oz) green chilies; diced
1/2 c Cream of mushroom soup;
-- condensed low-fat
1 c (14-1/2 oz) tomatoes; stewed
-- Mexican-style
6 Corn tortillas;
Nonstick cooking spray;
6 oz Sharp Cheddar cheese;grated
-- reduced fat
1 l Extra-lean ground beef;
-- (ground sirloin)
1/8 ts Garlic powder;
1/2 md Onion; chopped
1/4 ts Chili powder;
1 1/2 c Cooked kidney beans -=OR=-
1 1/2 c Pinto beans;* drained
1 cn (4-oz) green chilies; diced
1/2 c Cream of mushroom soup;
-- condensed low-fat
1 c (14-1/2 oz) tomatoes; stewed
-- Mexican-style
6 Corn tortillas;
Nonstick cooking spray;
6 oz Sharp Cheddar cheese;grated
-- reduced fat
Cook ground beef, garlic, onion and chili powder in frying pan over medium heat until browned. Add beans and chilies. Preheat oven to 350 F. Mix 1/2 cup of soup (DO NOT ADD WATER) with stewed tomatoes. Layer on the bottom of an 8 to 9" pan square baking pan coated with non-stick spray. Top with half the tomato mixture, half the meat/bean mixture, and half the cheese. Repeat with a layer of tortillas, meat, sauce and cheese. Cover loosely with foil and bake in 350 F. for 45 minutes.