Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
PAM® No-Stick Cooking Spray
1 pound ground sirloin beef (90% lean)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 can (29 oz each) Rosarita® Enchilada Sauce
12 corn tortillas (6 inch)
2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)
Sour cream, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 321 mg | 32% |
| Carbohydrate | 31 g | 10% |
| Cholesterol | 85 mg | 28% |
| Total Fat | 23 g | 35% |
| Iron | 3 mg | 18% |
| Calories | 433 kcal | 22% |
| Sodium | 1374 mg | 56% |
| Protein | 27 g | 53% |
| Saturated Fat | 10 g | 50% |
| Sugars | 6 g | 1% |
| Vitamin C | 1 mg | 2% |
Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.
Cook beef in large skillet over medium heat 7 minutes or until meat crumbles and is no longer pink; drain. Add drained tomatoes and 1 cup enchilada sauce; blend well.
Place tortillas in damp paper towels; microwave on HIGH 1 minute or just until flexible. Place about 1/3 cup beef mixture evenly on each tortilla. Top each with about 1 tablespoon cheese. Roll up and place seam side down in baking dish. Top with remaining sauce and remaining 1 cup cheese, spreading evenly and covering tortilla edges.
Bake covered 30 minutes. Serve with a dollop of sour cream, if desired.
Beef Enchiladas Rancheras
