Lower Fat Beef Enchiladas Food

LOW FAT BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
• Heat oil in a large nonstick skillet. Sauté onions until translucent.
• Crumble in beef and cook until no longer pink.
• Add cumin, beans, tomatoes and chiles.
• Cook for 10 minutes until sauce is reduced.
• Spread a little enchilada sauce on each tortilla.
• Spoon beef mixture into each of the four tortillas.
• Roll up and place seam down into the baking dish. Four will fit into the dish perfectly.
• Pour remaining enchilada sauce over the tortilla rolls.
• Top with shredded cheese.
• Bake for 20 minutes until sauce is bubbly and cheese has melted.

SKINNY ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.
• Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese.
• Bake in the preheated oven until golden and bubbly, about 30 minutes.

BEEF ENCHILADAS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
• Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
• On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
• Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
• Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

BEEF ENCHILADAS

Steps:

• Preheat the oven to 350°F. Lightly spray an 8-inch baking pan with cooking spray.
• Peel the onion and chop into 1/4- to 1/2-inch pieces. Place the onion and ground beef in a large sauté pan and cook over medium-high heat for 10 minutes, or until completely browned. Drain off any grease and add the Mexican seasoning, 1 cup of the salsa, and the green chiles with the juice. Drain the liquid from the beans and stir into the mixture. Cook for 7 to 10 minutes, until the liquid is absorbed. Spoon one quarter of the meat mixture into the center of each tortilla and roll them up. Place the enchiladas seam side down in the pan, cover with the remaining 1 cup of salsa, and top with the cheese. Bake for 15 minutes, or until the cheese is melted. Serve immediately.
• Mexican food has a reputation for being high in fat. Perhaps that's true of the food you buy in restaurants, but with just a few minor adjustments you easily can change your favorite dishes into low-fat meals. Using low-fat cheese, sour cream, and tortillas, fat-free refried or black beans, and lean meats, you can make a healthier version of just about any Mexican dish and you won't even notice the difference.

LOWER-FAT BEEF ENCHILADAS

Steps:

• Brown the ground beef, onions and jalapeno pepper till beef and onions are done. Drain fat. Add all spices, 1 cup of the enchilada sauce and 1 cup of the low-fat cheese. Mix well.
• Fill the tortillas, and place seam side down in a large baking dish (may take 2 dishes).
• Pour remaining sauce on top. Sprinkle with the rest of the cheese.
• Bake at 350 degrees for approximately 30 minutes until bubbly.
• Serve with additional salsa, chopped green onions, or low-fat sour cream, if desired.