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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These are what the school cafeteria used to call enchiladas. I loved them as a kid, but when I started cooking, I could never figure out what sauce they used for them. It took years, but I found out the secret sauce: spaghetti sauce! They're nothing like enchiladas, but they're still good. I've included instructions for lower fat, but don't be fooled. These enchiladas are definately not a diet food. Ingredients:
1 lb ground beef (or 1/2 lb ground beef and 1/2 cup rice and 1/2 cup finely chopped broccoli) |
4 flour tortillas |
2 cups spaghetti sauce |
1 cup grated cheddar cheese |
Directions:
1. Cook the ground beef and drain. For lower fat enchiladas, add the rice or broccoli to the meat and heat through. At the same time, heat the spaghetti sauce.
2. Roll the ground beef in the tortillas and pour sauce over the top.
3. Keep the enchiladas warm in the oven until right before you serve them (they get cold fast). Sprinkle the cheese on as you serve them.
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