Spinach and Beef Enchiladas |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Who can resist a hot, bubbly pan of enchiladas? And these are so easy to make! Buying ground beef in bulk will save you even more money - just remember to divide it into smaller portions before freezing so you can defrost just the amount you need. (From Betty Crocker's Money Saving Meals cookbook). Ingredients:
1 lb lean ground beef |
1 medium onion, chopped (1/2 cup) |
1 (9 ounce) box frozen spinach |
1 (4 1/2 ounce) can chopped green chilies, undrained |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic pepper seasoning |
1/2 cup sour cream |
2 cups shredded colby-monterey jack cheese, blend |
1 (10 ounce) can enchilada sauce |
8 flour tortillas |
1/2 cup salsa |
Directions:
1. Heat oven to 350. Spray 13x9 glass baking dish with cooking spray.
2. In a 12 nonstick skillet, cook beef and onion over Medium-High heat 5-7 minutes, stirring occasionally, until beef is browned; drain.
3. Stir in spinach; cook, stirring frequently, until thawed.
4. Stir in green chiles, cumin, garlic-pepper, sour cream and 1 cup of the cheese.
5. Spread about 1 tsp of enchilada sauce on each tortilla.
6. Top with about 1/2 cup beef mixture.
7. Roll up tortillas; place seam sides down in a baking dish.
8. In a small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
9. Sprinkle with remaining cup of cheese.
10. Spray sheet of foil with cooking spray; cover baking dish with foil.
11. Bake 40-45 minutes or until heated through.
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