Friday, June 15, 2012

Ted's Favorite Enchiladas

1 lb ground beef (or goat)
1 medium vidalia onion, chopped
1 can black  beans
1 can whole kernel corn (or 1 1/2 cup frozen corn)
12 small corn torillas
12 ounces sharp cheddar cheese, shredded
2 cans (15 oz.) enchilada sauce

Brown ground beef and chopped onion in saute pan.  Drain.  Add black beans, corn and half the cheese.  Warm each tortilla in a saute pan sprayed with cooking spray or brushed with oil.  Spray or oil a 9 X 13 glass pan.  Fill each tortilla with ground beef mixture, roll and place in pan seem side down.  Pour enchilada sauce over top and sprinkle with remaining cheddar cheese.  Bake at 350 degrees for 30 minutes till bubbly.  Serves with shredded lettuce, diced fresh tomatoes and sour cream if desired.  Serves six.

You could make these with low carb tortillas if you like.  Less and/or low fat cheese and lean ground beef or ground chicken or turkey would make them lower in calories.  

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