INGREDIENTS

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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