Corn tortillas and spicy sauce star in these tasty beef enchiladas. Serve them for dinner with chopped tomatoes and lettuce.

Source: Midwest Living
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Ingredients

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Directions

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  • In a medium skillet, brown the ground beef. Drain fat. Stir in 1/4 cup of the enchilada sauce and heat through. Stir in 1 cup of the cheese. Keep warm.

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  • In another medium skillet or in a large heavy skillet, heat the 2 tablespoons of oil over low heat. Quickly dip tortillas, one at a time, in hot oil for 10 seconds or until just limp, adding more oil if needed. Drain on paper towels.

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  • To assemble, brush one side of each tortilla with some enchilada sauce. Spoon about 2 tablespoons of the meat mixture atop sauce near the edge of the tortilla; roll up. Place the enchiladas in a greased 12x7x2-inch baking dish (a 2-quart rectangular baking dish). Pour remaining enchilada sauce over the top.

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  • Cover the baking dish with foil. Bake in a 350 degree F oven about 25 minutes or until mixture is heated through.

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  • Remove foil. Sprinkle remaining cheese over enchiladas. Bake enchiladas for 2 minutes more or till cheese melts.

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  • Serve enchiladas with chopped tomato and lettuce. Makes 4 servings.

Nutrition note:

To reduce the sodium and fat, use less cheese. To lower the fat even more in this dish, use very lean ground beef.

Nutrition Facts

551 calories; 34 g total fat; 85 mg cholesterol; 812 mg sodium. 34 g carbohydrates; 3 g fiber;

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