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Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:6Yield:6 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupchopped onion (1 medium)1tablespoonolive oil1tablespoonall-purpose flour2teaspoonschili powder1teaspoonground cumin½teaspoonsalt2(8 ounce) cansno-salt-added tomato sauce¾cupwater1 ½pounds95% lean ground beef3ouncesreduced-fat Monterey Jack cheese, shredded (3/4 cup)1 4-ounce can diced, green chile peppers, undrained126-inch corn tortillasBottled hot pepper sauce¼cupthinly sliced green onions (2)
Cook Mode(Keep screen awake)
Ingredients
½cupchopped onion (1 medium)
1tablespoonolive oil
1tablespoonall-purpose flour
2teaspoonschili powder
1teaspoonground cumin
½teaspoonsalt
2(8 ounce) cansno-salt-added tomato sauce
¾cupwater
1 ½pounds95% lean ground beef
3ouncesreduced-fat Monterey Jack cheese, shredded (3/4 cup)
1 4-ounce can diced, green chile peppers, undrained
126-inch corn tortillas
Bottled hot pepper sauce
¼cupthinly sliced green onions (2)
DirectionsPreheat oven to 375 degrees F. For sauce, in a medium saucepan cook onion in hot oil over medium heat about 3 minutes or until tender. Stir in flour, chili powder, cumin and salt. Cook and stir 1 minute. Stir in tomato sauce and the water. Cook and stir until thickened and bubbly; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat.Meanwhile, in a large skillet cook ground beef until meat is brown, using a wooden spoon to break up meat as it cooks. Drain well; return meat to skillet. Stir in 1/2 cup of the sauce, 1/4 cup of the shredded cheese, and the chile peppers.Spoon 1/2 cup of the sauce into the bottom of a 3-quart rectangular baking dish; set aside. Wrap tortillas in microwave-safe paper towels. Microwave on 100% power (high) 1 minute. Working with one at a time, spoon about 1/4 cup of the meat mixture onto each tortilla; roll up. Place filled tortillas, seam sides down, in the prepared baking dish. Stir any remaining meat mixture into the remaining sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the remaining 1/2 cup cheese.Bake, uncovered, about 20 minutes or until bubbly. Drizzle with hot pepper sauce and sprinkle with green onions before serving.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 375 degrees F. For sauce, in a medium saucepan cook onion in hot oil over medium heat about 3 minutes or until tender. Stir in flour, chili powder, cumin and salt. Cook and stir 1 minute. Stir in tomato sauce and the water. Cook and stir until thickened and bubbly; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat.Meanwhile, in a large skillet cook ground beef until meat is brown, using a wooden spoon to break up meat as it cooks. Drain well; return meat to skillet. Stir in 1/2 cup of the sauce, 1/4 cup of the shredded cheese, and the chile peppers.Spoon 1/2 cup of the sauce into the bottom of a 3-quart rectangular baking dish; set aside. Wrap tortillas in microwave-safe paper towels. Microwave on 100% power (high) 1 minute. Working with one at a time, spoon about 1/4 cup of the meat mixture onto each tortilla; roll up. Place filled tortillas, seam sides down, in the prepared baking dish. Stir any remaining meat mixture into the remaining sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the remaining 1/2 cup cheese.Bake, uncovered, about 20 minutes or until bubbly. Drizzle with hot pepper sauce and sprinkle with green onions before serving.
Preheat oven to 375 degrees F. For sauce, in a medium saucepan cook onion in hot oil over medium heat about 3 minutes or until tender. Stir in flour, chili powder, cumin and salt. Cook and stir 1 minute. Stir in tomato sauce and the water. Cook and stir until thickened and bubbly; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat.
Meanwhile, in a large skillet cook ground beef until meat is brown, using a wooden spoon to break up meat as it cooks. Drain well; return meat to skillet. Stir in 1/2 cup of the sauce, 1/4 cup of the shredded cheese, and the chile peppers.
Spoon 1/2 cup of the sauce into the bottom of a 3-quart rectangular baking dish; set aside. Wrap tortillas in microwave-safe paper towels. Microwave on 100% power (high) 1 minute. Working with one at a time, spoon about 1/4 cup of the meat mixture onto each tortilla; roll up. Place filled tortillas, seam sides down, in the prepared baking dish. Stir any remaining meat mixture into the remaining sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the remaining 1/2 cup cheese.
Bake, uncovered, about 20 minutes or until bubbly. Drizzle with hot pepper sauce and sprinkle with green onions before serving.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)363Calories12gFat32gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
