| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Mexican | Beef, Mexican, Main dishes | 4 | Servings |
INGREDIENTS
| 8 | Flour; (8-inch) tortillas | |
| 1 1/2 | c | Tomato juice |
| 1 | tb | Vegetable oil |
| 1 | pk | Taco seasoning mix |
| 1/2 | lb | Ground beef |
| 1 | cn | (16-oz) refried beans |
| 3 | c | Shredded Cheddar cheese; divided |
| 1 1/2 | c | Shredded iceberg lettuce |
| 1 | c | Tomatoes; seeded and chopped |
| 1 | sm | Avocado; peeled, seeded & chopped |
| Sour cream |
INSTRUCTIONS
Wrap tortiallas tightly in aluminum foil; bake at 350F for 15 minutes or until thoroughly heated. Combine tomato juice, oil, and seasoning mix; stir well. Brown ground beef in a large skillet, stirring until it crumbles; drain. Stir in 1/2 cup tomato mixture and beans. Bring to a boil; cover, reduce heat and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. Remove from heat. Place about 1/4 cup meat mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13 x 9 x 2-in baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake at 350F for 35 minutes or until thoroughly heated. Uncover and sprinkle with remaining cheese; bake 5 additional minutes or until cheese is melted. Sprinkle lettuce, tomato, and avocado over enchiladas; serve with sour cream. Per serving: 640 Calories; 53g Fat (73% calories from fat); 32g Protein; 11g Carbohydrate; 137mg Cholesterol; 1219mg Sodium NOTES : I thought this dish was excellant as is - very kid friendly. I have 3 at 7 years and under and they all had seconds! I would like to taste this a little bit spicier and will probably try adding hotter spices or chopped chiles to the meat mixture. Recipe by: Southern Living - Our Best One-Dish Meals Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Mar 8, 1998
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