Cheesy Beef Enchiladas: The Best Cheesy Beef Enchiladas Recipe from Cook'n

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	Cheesy Beef Enchiladas

Serves: 10

Prep: 10 min
Bake: 20 min

Print this Recipe

   1 pound extra-lean ground beef
   1/2 teaspoon salt
   1/4 teaspoon black pepper
   1 medium onion, chopped (1/2 cup)
   1 cup sour cream
   1 can (15 ounces) yellow and white corn, drained
   2 cups shredded Mexican 4-cheese blend (8 ounces)
   8 flour tortillas (8 inches in diameter)
   1 can (10 ounces) hot enchilada sauce
   1 can (10 ounces) mild enchilada sauce

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1. Heat oven to 350°. Sprinkle beef with salt and pepper. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in sour cream and corn.

2. Sprinkle 1 cup of the cheese in bottom of ungreased rectangular baking dish, 13 x 9 x 2 inches. Spoon about 2 tablespoons beef mixture onto each tortilla; top with a few drops hot enchilada sauce. Roll tortilla around filling; place seam side down on cheese in baking dish. Pour remaining hot and mild sauces over enchiladas. Sprinkle with remaining 1 cup cheese.

3. Bake uncovered about 20 minutes or until cheese is bubbly.

Kathy S. shares her Recipe "You need to eat what tastes good to you. My family was very flexible. These enchiladas really hit the spot for me."

FOOD for THOUGHT
Try ethnic recipes; the different flavors, mix of ingredients and spices may appeal to your tastes. This Mexican-style dish is an excellent source of many important nutrients, like calcium, iron, potassium and magnesium.

NUTRITION FACTS: High in calcium, iron, potassium, folic acid, magnesium and vitamin A; good source of fiber
1 Serving: Calories 420 (Calories from Fat 170); Fat 19g (Saturated 9g); Cholesterol 60mg; Sodium 870mg; Potassium 540mg; Carbohydrate 43g (Dietary Fiber 3g); Protein 23g % DAILY VALUE: Vitamin A 20%; Vitamin C 10%; Calcium 30%; Iron 20%; Folic Acid 24%; Magnesium 14% DIET EXCHANGES: 3 Starch, 2 High-Fat Meat

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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