I haven't had much time lately to photograph many of my cooking concoctions (we tend to scarf them down, and then I remember that I wanted to take a picture!), so here's an oldie but a goodie. This is a recipe that my good friend and dental school classmate, Laura, gave me. It is an easy meal to throw together, and it even tastes great as leftovers.
1 lb. extra-lean ground beef, cooked and drained
2.5 cups chunky salsa, divided
1 package frozen spinach, thawed and all excess moisture squeezed out
4 tsp. cumin
1 tsp. salt
8 oz. reduced-fat cream cheese, cubed
12 flour tortillas
8 oz. 2% shredded cheddar
Preheat oven to 350. Cook meat in a saucepan, then drain. heat in the same saucepan the ground beef, 1 cup salsa, spinach, cumin, salt, and cream cheese until melted. Spoon 1/3 cup of the filling down the center of each tortilla. Roll them up and place seam down in a lightly greased 9x13" pan. Spoon remanning salsa over the enchiladas and place in the oven, uncovered. Bake at 350 for 25 minutes or until hot. Add cheese on top and return to oven, just to melt.
Preheat oven to 350. Cook meat in a saucepan, then drain. heat in the same saucepan the ground beef, 1 cup salsa, spinach, cumin, salt, and cream cheese until melted. Spoon 1/3 cup of the filling down the center of each tortilla. Roll them up and place seam down in a lightly greased 9x13" pan. Spoon remanning salsa over the enchiladas and place in the oven, uncovered. Bake at 350 for 25 minutes or until hot. Add cheese on top and return to oven, just to melt.
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