8 oz lean ground beef
1/2 c. sliced green onions
2 t. fresh minced or bottled garlic
1 c. cold cooked white or brown rice
1 1/2 c. chopped tomato, divided
3/4 c. frozen corn, thawed
1 c. shredded reduced fat cheese
1/2 c. salsa
12 corn tortillas
1 can mild or hot enchilada sauce (or make homemade sauce -- see below)
1 c. sliced romaine lettuce leaves
Step One. Preheat oven to 375 and spray 9x13 pan with cooking spray and set aside. Cook ground beef in medium non-stick skillet over medium heat until no longer pink. Add green onions and garlic, cook and stir 2 minutes.
Step Two. Combine meat mixture, rice, 1 c. tomato, corn, 1/2 c. cheese and salsa; mix well. Spoon mixture down center of tortillas. (Heat tortillas briefly in microwave to avoid tearing/cracking of tortillas.) Roll up; place seam side down in prepared pan. Spoon enchilada sauce evenly over enchiladas.
Step Three. Cover with foil; bake for 20 minutes or until hot. Sprinkle with remaining 1/2 c. cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 c. tomato.
Makes 4 servings
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