Enchilada Bake from Herberts.
In a large skillet or Dutch Oven brown ground beef, season with salt and pepper, then drain fat. Add taco mix, salsa, and ½ can of tomato sauce (salt and pepper to taste) and let simmer. In a large measuring cup combine remaining tomato sauce to the Enchilada sauce set aside. Spray a 13x9 baking dish. Pour enough enchilada sauce into the dish to coat the bottom (about ½ cup). Now tightly roll meat mixture up in tortilla shells and place seam side down in baking dish, side by side length wise. Pour remaining enchilada sauce over the rolled up tortillas. Top with cheese, and bake in 350 degree oven for 30 minutes.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 754 | ||
Calories from Fat: 503 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.9g | 75 % | |
Saturated Fat 27.2g | 136 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 223.5mg | 69 % | |
Sodium 559.5mg | 19 % | |
Potassium 733.7mg | 19 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 58.6g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 754
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