Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. —Mary Anne McWhirter, Pearland, Texas
Cheesy Beef Enchiladas
Ingredients
- 1 pound ground beef
- 1 cup 4% cottage cheese
- 1 can (4-1/4 ounces) chopped ripe olives, drained
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 flour tortillas (6 inches)
- sauce:
- 1 medium onion, chopped
- 1/2 medium green pepper, chopped
- 1 tablespoon canola oil
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
Directions
- In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper.
- Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish.
- For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas.
- Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.
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