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Cheesy Beef Enchiladas

Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. —Mary Anne McWhirter, Pearland, Texas
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground beef
  • 1 cup 4% cottage cheese
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 flour tortillas (6 inches)
  • SAUCE:
  • 1 medium onion, chopped
  • 1/2 medium green pepper, chopped
  • 1 tablespoon canola oil
  • 1 can (15 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chiles
  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper.
  • Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish.
  • For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas.
  • Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.
Nutrition Facts
2 enchiladas: 698 calories, 38g fat (14g saturated fat), 120mg cholesterol, 2061mg sodium, 45g carbohydrate (8g sugars, 4g fiber), 45g protein.

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