Wednesday, March 10, 2010

Better-than-ever beef enchiladas.........

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
2 Tbsp. KRAFT Light Zesty Italian Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro
HEAT oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.
SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.
BAKE 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until cheese is melted. Top with cilantro
Makeover Savings
Try this madeover version of beef enchiladas that can save you 200 calories and 18 grams of fat per serving by decreasing the beef and using a leaner variety, adding peppers, and using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Cooking Know-How
Corn tortillas are typically fried in oil to prevent cracking, but in this healthy version the tortillas are spread with dressing and warmed to minimize cracking.
nutritional information
Calories 340 Total fat 11 g Saturated fat 5 g
Cholesterol 55 mg Sodium 1310 mg Carbohydrate 38 g
Dietary fiber 5 g Sugars 6 g Protein 23 g
Vitamin A 25 %DV Vitamin C 50 %DV Calcium 50 %DV
Iron 15 %DV & blessings,

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