Connie's Beef and Bean Enchilada with Homeade Red Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound ground beef2 tsp taco seasoning ( I use homemade to cut down on the sodium) 1 can vegetarian re-fried beans 1 can rotel tomatoes1 small can green chili's8 whole wheat tortillasSauce:1/4 cup canola oil1/4 cup flour2 TBLS chili powder2 tsp ground cumin1 tsp paprika1 tsp oregano1 tsp salt1 tsp ground black pepper1/4 tsp cayenne2.5 cups chicken or beef broth (reduced sodium)
Brown ground beef and drain. Add beans, tomatoes and green chili and taco seasonings. Simmer while making sauce.
Sauce: Using a large saucepan, heat oil and flour, stirring about 2-3 mins. Add all the spices, slowly add chicken or beef broth and cook till thickens a bit.
Pour about 1/3 the sauce into a 9x13 greased baking pan, Assemble enchiladas and place int pan, pour the rest of the sauce over the enchilada and cover with 2-3 cups of cheese. Bake at 350 for 25 mins. Remove from oven and let rest 5 mins before serving.
Serving Size: Makes 8 enchilada's
Number of Servings: 8
Recipe submitted by SparkPeople user HOTROD53.
Sauce: Using a large saucepan, heat oil and flour, stirring about 2-3 mins. Add all the spices, slowly add chicken or beef broth and cook till thickens a bit.
Pour about 1/3 the sauce into a 9x13 greased baking pan, Assemble enchiladas and place int pan, pour the rest of the sauce over the enchilada and cover with 2-3 cups of cheese. Bake at 350 for 25 mins. Remove from oven and let rest 5 mins before serving.
Serving Size: Makes 8 enchilada's
Number of Servings: 8
Recipe submitted by SparkPeople user HOTROD53.
Nutritional Info Amount Per Serving
- Calories: 431.1
- Total Fat: 22.7 g
- Cholesterol: 59.3 mg
- Sodium: 1,384.7 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.8 g
- Protein: 24.9 g
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