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Ground Beef Enchiladas

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Ground Beef Enchiladas

Course Dinner
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 people
Calories 406kcal

Ingredients

Enchilada Sauce:

  • 1/2 cup tomato sauce
  • 2 cups low sodium vegetable broth
  • 3 Tablespoons chili powder
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 2 beef bouillon cubes crushed

Enchiladas

  • 2 pounds 93% lean ground beef
  • 1 cup onion diced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 8 Mission Carb Balance Soft Taco Flour Tortillas
  • 2 cups reduced-fat Mexican blend cheese divided

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick cooking spray; set aside.
  • In a saucepan over medium- high heat, whisk together tomato sauce, vegetable broth, chili powder, flour, garlic powder and crushed bouillon cubes. Bring to a boil and cook for 5 minutes, stirring continuously, until thickened. Remove from heat, pour 1 cup of sauce in the bottom of prepared pan and set the rest aside.
  • Heat a large skillet over medium-high heat and cook ground beef and onion until beef is browned and onion is tender; drain excess grease. Season beef with salt, cumin, chili powder, paprika onion powder and garlic powder; mix to combine.
  • Divide beef evenly between tortillas (3.3 ounces each) and top with two tablespoons of cheese each. Roll up and place seam-side down in the pan.
  • Pour remaining enchilada sauce and sprinkle remaining cheese on top of enchiladas. Bake, uncovered, for 25-30 minutes or until cheese is melted.

Notes

MFP: MFF Ground Beef Enchiladas
October 2021

Nutrition

Serving: 7.1ounces | Calories: 406kcal | Carbohydrates: 26.5g | Protein: 36.7g | Fat: 17g
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