1 lb extra-lean (at least 93%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (10 oz) Old El PasoⓇ red enchilada sauce
1/2 cup Green Giant® Niblets® frozen corn, thawed, drained
1 can (4.5 oz) Old El PasoⓇ chopped green chiles, drained
1 teaspoon ground cumin
1 teaspoon chili powder
5 Old El PasoⓇ flour tortillas for burritos (from 11 oz package)
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
Fat-free sour cream, if desired
Heat oven to 350°F.
In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Reserve 1/4 cup enchilada sauce; set aside.
Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder.
Reduce heat to medium-low; simmer uncovered 5 minutes.
Spray 9-inch round (2-quart) glass baking dish with cooking spray.
Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times.
Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.
Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.
Makes 6 servings
1 Serving (1 Serving) Calories 290 (Calories from Fat 100), Total Fat 11g (Saturated Fat 5g, Trans Fat
1g), Cholesterol 55mg; Sodium 790mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 3g), Protein 22g; Percent
Daily Value*: Vitamin A 8.00%; Vitamin C 6.00%; Calcium 25.00%; Iron 15.00%; Exchanges: 1 1/2 Starch; 0 Fruit; 0
Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-
Fat Meat; 1/2 Fat; Carbohydrate Choices: 1 1/2; *Percent Daily Values are based on a 2,000 calorie diet.
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