Description:

Beef Enchiladas with a Twist

Source:

susanm

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!