I made this for dinner last night and served them with baked plantains and some leftover chili. Everyone loved it. I tried to make it healthy by using 93% ground beef and 2% cheese. I then doubled the recipe and froze another set of enchiladas for a busy night. Oh. . .and I ran out of tomato paste, so I substituted ketchup.
Enchiladas
1 lb lean ground beef
1 (1 1/2 ounce) package fajita mix
1 (6 ounce) can tomato paste
1 3/4 cups hot water
2-3 cups shredded cheese
1 (10 count) package 10-inch flour tortillas
shredded lettuce (optional)
sour cream (optional)
guacamole (optional)
Directions
1. Combine sauce mix, tomato paste and hot water; whisk together and set aside.
2. Brown beef; salt and pepper to taste.
3. Drain.
4. Stir in 1/2 of sauce mix and 1/2 of cheeses with ground beef.
5. Spoon beef mixture, evenly divided, into each of the tortillas and roll up.
6. Place rolled tortillas, seam side down, in a 13 x 9 pan sprayed with nonstick spray.
7. Cover with remaining sauce and cheese.
8. Bake at 350 degrees for 25-30 minutes.
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yay another contributor! :) Interesting enchilada sauce with fajita mix. Might have to try it! The canned enchilad sauce just does NOT cut it. I've made it before with tomato paste, a little flour, chili powder and onion powder.
ReplyDeleteby the way, I just got that Wholly Guacamole (thanks super doubles) and it was surprising really good.