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Kali Frazier: "It turned out very well very cheesy I definitely…" Read More
5Ingredients
65Minutes
450Calories
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Ingredients
US|METRIC
8 SERVINGS
- 8 flour tortillas (Old El Paso™, for burritos, 8 inch)
- 1 lb. ground beef (lean, at least 80%)
- 10 oz. enchilada sauce (Old El Paso™ mild)
- 16 oz. black bean (or corn salsa)
- 2 cups cheese (shredded Mexican four-, blend, 8 oz)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat10g50% |
Trans Fat0.5g |
Cholesterol70mg23% |
Sodium1030mg43% |
Potassium440mg13% |
Protein26g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber6g24% |
Sugars4g |
Vitamin A10% |
Vitamin C4% |
Calcium30% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Jane Watkins 7 years ago
Very easy supper. I substituted sharp cheddar cheese and a large can of enchilada sauce. Topped it with chopped onions before baking.
I will make this again. .
Elise W. 7 years ago
This is one meal that my incredibly picky husband and sons love, and beg me to make it at least once a week. I prefer to use 2 parts shredded Monterey Jack and one part shredded Sharp cheddar instead of the Mexican four-cheese blend, and sometimes will substitute a can of Rotel for the salsa (which I mix in with the ground beef when I add in the cup of cheese), depending how spicy I want it to be. Finally, I add a can of green chilies to the top of the dish before putting it in the oven. Let the casserole set for 5-10 minutes, then garnish with sour cream or salsa. Serve with mexican rice or a guacamole salad and enjoy!