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Categories:
lean ground beef garlic picante sauce tomatoes black whole kernel corn ground cumin chili powder green onions flour tortillas picante sauce shredded cheese
Viewed: 70 - Published at: 6 years agoIngredients
- 3/4 lb. lean ground beef
- 2 cloves garlic
- 1/2 c. picante sauce
- 8 oz. can tomatoes, drained and chopped
- 16 oz. can black or pinto beans, rinsed and drained
- 8 oz. can whole kernel corn, drained
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1/3 c. sliced green onions
- 12 flour tortillas
- 1 c. picante sauce
- 1 c. shredded cheese
Method
- Brown
- ground beef with
- minced
- garlic.
- Add
- 1/2
- cup picante sauce, tomatoes, beans,
- corn, cumin and chili powder. Mix well.
- Cook, uncovered,
- stirring
- frequently 5 minutes or until most
- of the
- liquid
- has
- evaporated.
- Stir
- in
- green onions. Spoon about 1/3 cup
- of
- mixture
- down
- the center of each flour tortilla; roll up. Place
- seam-side
- down in 13 x 9-inch baking dish sprayed
- with vegetable spray.
- Spoon 1 cup picante sauce evenly over
- enchiladas.
- Bake, covered, at 350° for 15 minutes or until
- hot.
- Top
- with
- cheese and return to oven 3 minutes or until cheese melts.
- Top with sour cream and additional picante sauce, if desired.
