ground beef enchiladas with beans and asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb ground beef (93% lean)Half onion chopped1 can diced green chilies.5 cup sliced mushrooms1 Oz pepper jack cheese shredded1 Oz mozzarella cheese shredded8 corn tortillas1 can red enchilada sauce2 cups asparagus1/2 cup fat free ricotta cheese
Enchiladas:
Mix pepper jack, mozzarella, and ricotta in bowl, set aside
Brown beef, drain fat, add onions and chilies
Cook until onions are translucent
Season with salt pepper and garlic to taste
Set aside
Heat enchilada sauce
Dip tortillas in sauce to soften
Add meat mixture and cheese mixture to each tortilla and roll, place in dish split side down
Cover enchiladas with remaining enchilada sauce, cover with aluminum foil
Bake at 350 until cheese is melted (approx.. 15-20 minutes)
Asparagus:
Boil asparagus for just one minute after boiling starts.
Season with salt pepper and garlic to taste.
Serving Size: 2 enchiladas 1/2 cup asparagus 1/2 cup beans
Number of Servings: 4
Recipe submitted by SparkPeople user DRJEANS26.
Mix pepper jack, mozzarella, and ricotta in bowl, set aside
Brown beef, drain fat, add onions and chilies
Cook until onions are translucent
Season with salt pepper and garlic to taste
Set aside
Heat enchilada sauce
Dip tortillas in sauce to soften
Add meat mixture and cheese mixture to each tortilla and roll, place in dish split side down
Cover enchiladas with remaining enchilada sauce, cover with aluminum foil
Bake at 350 until cheese is melted (approx.. 15-20 minutes)
Asparagus:
Boil asparagus for just one minute after boiling starts.
Season with salt pepper and garlic to taste.
Serving Size: 2 enchiladas 1/2 cup asparagus 1/2 cup beans
Number of Servings: 4
Recipe submitted by SparkPeople user DRJEANS26.
Nutritional Info Amount Per Serving
- Calories: 503.3
- Total Fat: 13.9 g
- Cholesterol: 82.9 mg
- Sodium: 1,362.2 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 11.5 g
- Protein: 42.5 g
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