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Enchiladas Make Dinner Easy

Tex-Mex Beef Enchiladas; Courtesy of the National Cattlemen's Beef Association on behalf of The Beef Checkoff.

(Family Features) - Dinner for the family is easy — and delicious — when Tex-Mex Beef Enchiladas are on the menu.

You can streamline preparation of this dish by purchasing quick-cooking ground beef, prepared enchilada sauce and packaged tortillas. For added convenience, purchase the cheese already shredded. To make the simple filling, brown ground beef with onion and garlic and mix with the prepared enchilada sauce. Then, just fill and roll up the tortillas and bake! From start to finish, Tex-Mex Beef Enchiladas can be ready in just 45 minutes.

While they bake, there is ample time to prepare a side of your favorite vegetable or a salad of greens, sliced avocados and orange segments. Serve the enchiladas with a sprinkling of cilantro and a dollop of sour cream.

Remember the food safety rules when cooking ground beef. First, if frozen, defrost beef in the refrigerator for about 24 hours before use — never thaw at room temperature or under hot water. And when browning ground beef, be sure to cook it thoroughly so no pink remains.

For additional beef information and more delicious family favorite recipes, visit www.BeefItsWhatsForDinner.com.

Tex-Mex Beef Enchiladas
Preparation and cooking time: 45 minutes
Makes: 4 servings (serving size: 1/4 of recipe)

1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10 ounces each) mild enchilada sauce
8 small corn tortillas (6-inch diameter)
3/4 cup (3 ounces) shredded jalapeño pepper cheese
1 tablespoon chopped fresh cilantro
Dairy sour cream (optional)

Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.
Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.
Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.

Nutrition information per serving using 80% lean ground beef: 486 calories; 25 g fat (10 g saturated fat; 7 g monounsaturated fat); 98 mg cholesterol; 1,017 mg sodium; 34 g carbohydrates; 3.6 g fiber; 31 g protein; 5.8 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 3.1 mg iron; 22.0 mcg selenium; 6.2 mg zinc.

SOURCE: National Cattlemen's Beef Association