Beef & Cheese Enchiladas

Yield: 11 servings; 4 points per serving

1 pound 95% lean/5% fat raw ground beef

1 small onion(s)

1/2 tsp garlic salt

1/2 tsp ground cumin

1/8 tsp ground red pepper

1/8 tsp table salt

1/8 tsp black pepper

1/2 tsp cilantro

6 oz Kraft 2% Finely Shredded Sharp Cheddar Cheese

11 LaTortilla Factory Low-Fat Low-Carb Whole Wheat Original Size Flour Tortilla(s)

20 oz Old El Paso Medium Enchilada Sauce

Brown extra lean ground beef with diced onion. Add seasonings. I listed the amounts of each spice but you can do it to taste. I perfer whole cumin seed and dry cilantro. Spray oblong cake pan with pam cooking spray and pour 1/2 of a 10oz.can of red enchilada sauce into the bottom of the pam. Spoon 3-4 TB of meat into center of a tortilla along with a sprinkle of the shredded 2% cheese. Roll up one a time and lay side by side, seam side down, in the pan. Pour remaining enchilada sauce on top and sprinkle remaining cheese on top of each enchilada. Bake uncovered on 350 for 20 min. Let sit 5 minutes before serving.

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Beef & Bean Enchiladas

Yield: 6 servings; 5 points per serving

1/2 lb Lean Ground Beef

15 oz fat free refried beans

15 oz red enchilada sauce

4 1/2 oz chopped grean chiles

15 oz rotel (or chopped tomatoes and peppers)

12 small corn tortillas

1 C. fat free shredded cheese

Preheat oven to 350 degrees. Cook 1/2 lb lean ground beef till brown. Drain and set aside.

In large bowl, combine ground beef, refried beans, rotel, enchilada sauce and green chiles.

Start filling each of the 12 tortillas with the mixture (about 1/4 cup or more per tortilla). Place each tortilla in lasagna size baking dish, folded side down. Sprinkle cheese across enchiladas.

Bake until cheese is melted and bubbly at 350 degrees. Approximately 30 minutes. Makes two enchiladas per serving.

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