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Name: Fiesta Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 cn (16 oz) refried beans; 2 c Tomato juice; 1 c Seeded, chopped tomato; 1/2 lb Ground chuck; 1 1/2 c Shredded iceberg lettuce; 1 Envelope taco seasoning mix; 2 c Shredded cheddar (more if; 8 Flour (8 inch) tortillas; 1 tb Vegetable oil

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INGREDIENTS

1 cn (16 oz) refried beans
2 c Tomato juice
1 c Seeded, chopped tomato
1/2 lb Ground chuck
1 1/2 c Shredded iceberg lettuce
1 Envelope taco seasoning mix
2 c Shredded cheddar (more if
8 Flour (8 inch) tortillas
1 tb Vegetable oil

Servings

INSTRUCTIONS

Wrap tortillas tightly in foil. Bake at 350 for 15 minutes. Combine tomato juice, oil and seasoning mix. Stir well. Brown ground chuck in skillet, drain. Stir in 1/2 cup tomato juice mixture and beans. Bring to a boil, cover, reduce heat and simmer 5 minutes or until heated. Stir occasionally; remove from heat. Place about 1/4 cup meat mixture and 2 1/2 TB cheese down center of tortilla. Roll up tortillas and place seam down in a lightly greased 9x13 baking dish. Pour remaining tomato mixture over casserole. Cover and bake for 35 minutes or until heated. Uncover and sprinkle with remaining cheese; bake 5 minutes or until cheese is melted. Sprinkle lettuce, tomato and avocado over enchiladas; serve with sour cream. Posted to Bakery Shoppe Digest146 by novmom@juno.com (Angela Gilliland) on Jul 05, 1997

NOTES

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Fiesta Enchiladas

1 cn (16 oz) refried beans
2 c Tomato juice
1 c Seeded, chopped tomato
1/2 lb Ground chuck
1 1/2 c Shredded iceberg lettuce
1 Envelope taco seasoning mix
2 c Shredded cheddar (more if
8 Flour (8 inch) tortillas
1 tb Vegetable oil

Wrap tortillas tightly in foil. Bake at 350 for 15 minutes. Combine tomato  juice, oil and seasoning mix. Stir well. Brown ground chuck in skillet,  drain. Stir in 1/2 cup tomato juice mixture and beans. Bring to a boil,  cover, reduce heat and simmer 5 minutes or until heated. Stir occasionally;  remove from heat. Place about 1/4 cup meat mixture and 2 1/2 TB cheese down  center of tortilla. Roll up tortillas and place seam down in a lightly  greased 9x13 baking dish. Pour remaining tomato mixture over casserole.  Cover and bake for 35 minutes or until heated. Uncover and sprinkle with  remaining cheese; bake 5 minutes or until cheese is melted. Sprinkle  lettuce, tomato and avocado over enchiladas; serve with sour cream. Posted  to Bakery Shoppe Digest146 by novmom@juno.com (Angela Gilliland) on Jul 05,  1997

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Nutrition

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Serving Size: 1 Serving (722g)
Recipe Makes: 1 Servings

Calories: 739
Calories from Fat: 492 (67%)

Amt Per Serving		% DV

	Total Fat 54.7g	73 %
	Saturated Fat 18.1g	91 %
	Monounsaturated Fat 25.7g
	Polyunsanturated Fat 3.9g
Cholesterol 161mg		50 %
Sodium 1459.3mg		50 %
Potassium 1725.3mg		45 %
Total Carbohydrate 20.6g		6 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 18.7g
Protein 42.6g		61 %
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.

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Calories per serving: 739

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