Beef Enchiladas with a Twist

Description: Beef Enchiladas with a Twist

Source: susanm (http://www.i99.com/)

Serves/Makes:8 or more

Ingredients
2 lbs (.9 kg). lean ground beef (or turkey)
1 medium onion, chopped
2 tsp (10 ml) instant coffee powder (optional)
1 tsp (5 ml) salt
1 tbsp (15 ml) chili powder
1/4 tsp (1 ml) pepper
4 8-oz. cans tomato sauce (or equivalent)
12 corn tortillas
1 3-oz. package cream cheese (or neufchatel)
1/2 cup (125 ml) water
2 cups (475 ml) longhorn or other chedder cheese, grated
12 ripe olives, pitted and sliced

Preparation:
- Brown meat and onion in a large skillet.
- Add coffee, salt, chili powder, pepper and 2 cans of tomato sauce.
- Spread each tortilla with cream cheese (use it all).
- Place 1/4 cup (60 ml) meat on tortilla and fold.
- Prepare a 9 inch x 13 inch baking dish with cooking spray.
- Layer folded tortillas in pan in two alternating rows with folded side exposed.
- Pour remaining meat mixture into spaces.
- Pour last 1 to 2 cans of sauce and 1/2 cup (125 ml) water over entire casserole (2 cans for a more moist casserole--tortillas will start to crack as they dry in the air so smother them with sauce quickly!).
- Sprinkle with grated cheese and sliced olives.
- Cover with foil and bake at 375 degrees (200 C.) for 25 minutes.

Comments
This is a different version of beef enchiladas and better than many I've tasted. A lowfat version would be with ground turkey, neufchatel cheese, and low-fat cheese. We've been making and enjoying the same recipe since 1974. Boy, do I feel old!

Comments

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