1 hr 10 mins
PSU Lioness's Note:
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).
My Private Note
Units: US | Metric
- 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
- 1Heat oven to 350. Spray 13x9" glass baking dish with cooking spray.
- 2In a 12" nonstick skillet, cook beef and onion over Medium-High heat 5-7 minutes, stirring occasionally, until beef is browned; drain.
- 3Stir in spinach; cook, stirring frequently, until thawed.
- 4Stir in green chiles, cumin, garlic-pepper, sour cream and 1 cup of the cheese.
- 5Spread about 1 tsp of enchilada sauce on each tortilla.
- 6Top with about 1/2 cup beef mixture.
- 7Roll up tortillas; place seam sides down in a baking dish.
- 8In a small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
- 9Sprinkle with remaining cup of cheese.
- 10Spray sheet of foil with cooking spray; cover baking dish with foil.
- 11Bake 40-45 minutes or until heated through.
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Nutritional Facts for Spinach and Beef Enchiladas
Serving Size: 1 (246 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 367.6
- Calories from Fat 177
- Total Fat 19.6 g
- Saturated Fat 9.9 g
- Cholesterol 69.4 mg
- Sodium 823.4 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 3.3 g
- Sugars 5.7 g
- Protein 23.6 g
The following items or measurements are not included:
garlic pepper seasoning