When people request recipes, one thing I have noticed is that they often say, “I’m looking for an easy recipe for….” Everyone’s definition of easy is different, of course, but let’s face it – most of us don’t have time to shop for specialty ingredients or do crazy things like stop at more than one store. Heck, these days I don’t even have time to get out of my car for groceries (thank you grocery pick up services for changing my life). My definition of an easy recipe usually means things that are relatively quick to make, and that mostly consist of ingredients I regularly keep on hand. I also appreciate recipes that can be adapted if you don’t happen to have a particular item, or the exact brand that the recipe mentions. I always keep ground beef cooked in my freezer, making recipes like this even faster to throw together. One of the best things about this recipe for Easy Beef Enchiladas is that you can make it after work and let your family think you spent hours in the kitchen. ~Tracy
- 1 lb. cooked extra lean ground beef
- 1 medium jalapeno, seeded and finely chopped
- 1 cup finely chopped white or yellow onion
- 1 c. fat free refried beans
- 1 ½ T. taco seasoning
- 1 large (19 oz.) can mild or medium enchilada sauce (I use Old El Paso)
- 1 package (8 oz.) Velveeta shreds (I use Mexican style)
- 12 soft taco sized low carb tortillas (I recommend Mission Carb Balance)
In a large skillet, combine the cooked ground beef, jalapeno and onion. Heat together until onion and jalapeno begin to soften.
Add refried beans and taco seasoning. Heat through until refried beans are softened and the entire mixture is incorporated together.
Remove from heat.
Spray a large casserole dish with cooking spray.
Divide the Velveeta shreds into two parts and set aside.
Pour ½ c. of the enchilada sauce in the bottom of the casserole dish and spread to lightly cover the pan.
Divide the meat into the 12 tortillas (this was about ¼ cup of meat per tortilla).
Using ½ of the package of Velveeta shreds, sprinkle a little cheese into each tortilla with the meat. I used a scant tablespoon for each enchilada.
Roll each enchilada with meat and cheese closed and place in the casserole dish with the seam side down.
Cover the enchiladas evenly with the remaining enchilada sauce; sprinkle the top with the remaining Velveeta shreds.
Bake at 350℉ for approximately 20 minutes or until hot and bubbly.
WW Info.: Each enchilada is 5 WW Freestyle Points using the recommended ingredients.