Contributed By: dingdong2
magazine
After cooking ground beef in the microwave, I combine it with cans of bean dip and green chilies to fill flour tortillas. Cheddar cheese and black olives jazz up the prepared enchilada sauce that tops this swift Mexican specialty.
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Total Preparation Time: Less than 15 minutes
Ingredients: Beef
Bean & Legume
Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Italian
Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Meal Type: Lunch
Entree
Appetizers
Snack
Ingredients
3 tablespoons All-purpose flour
1 teaspoon Salt, divided
1/4 teaspoon Paprika
1-1/2 cups Milk
1 can (10 ounces) enchilada sauce
1 cup (4 ounces) shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
3/4 pound Ground beef
1 Medium onion, chopped
1 can (9 ounces) bean dip
1 can (4 ounces) chopped green chilies
1/8 teaspoon Pepper
1 Large tomato, seeded and diced
9 White or yellow corn tortillas(6 inches), warmed
Preparation
In a 1-qt. microwave-safe bowl, combine the flour, 1.2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 2 minutes; stir. Cook 4-5 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
Place beef and onion in a microwave-save dish. Cover and microwave on high for 5 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt. Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
Place enchiladas seam side down in an ungreased 11-in.x 7-in. x 2-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 10 minutes or until bubbly around the edges, rotating dish twice.
Cook's Notes
Nutrition Information