Wednesday, July 21, 2010

Beef and Corn Enchiladas

1 lb extra lean ground beef
1 yellow onion
2 teaspoons minced garlic
1 cup nonfat sour cream
1 - 15 ounce dice tomatoes drained
1 cup low fat ricotta cheese
1 - 7 ounce diced mild green chilies
8 - 5 inch corn tortillas
2 cups low fat shredded cheese
3 green onions, diced

1. Cook beef until browned
2. In a large bowl, combine the onions, garlic, sour cream, tomatoes, ricotta cheese, and green chilies and stir until incorporated. Set aside
3. Arrange 4 corn tortillas on top of the sauce.
4. Spred half of the ground beef over the tortillas.
5. Top with half of sour cream mixture.
6. Cover the sour cream mixture with 4 more tortillas.
7. Spread shredded cheese and green onions over the tortillas.

Preheat the oven to 350 degrees. Cover the dish with aluminum foil and back for 45 minutes. Remove foil, and back for 15 minutes or until the cheese is melted and bubbly.

No comments:

Post a Comment