GABRIELLE'S LOW-FAT BEEF ENCHILADAS: DESPERATE HOUSEWIVES

 

  • Cooking Time: 30
  • Servings: 8
  • Preparation Time:

Ingredients

  • 1 pound Lean ground beef
  • 1 Medium onion, chopped (1/2 cup)
  • 1/2 cup Sour cream
  • 1 cup Shredded cheddar cheese (4 ounces)
  • 1/4 teaspoon Pepper
  • 1/3 cup Chopped green bell pepper
  • 2/3 cup Water
  • 1 tablespoon Cumin
  • 1 clove Garlic, finely chopped
  • 1 can (15 ounces) tomato sauce
  • 8 Flour tortillas
  • Shredded cheese, sour cream and chopped onions, if desired

Directions

  • Heat oven to 350.
  • Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese and pepper. Cover and set aside.
  • Heat bell pepper, water, cumin, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9x1 1/4 inches.
  • Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11x7x1 1/2 inches. Pour remaining sauce over enchiladas.
  • Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.

Notes

This recipe is from my late mother-in-law Juanita. While I confess, I don't miss her (don't tell Carols), I do miss her famous beef enchiladas. I made a low-fat version so I don't have to feel too guilty.

© 2006-2014 BakeSpace, Inc. All Rights Reserved