Spinach and Beef Enchiladas

(19)
  13 reviews
  • 25 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 8 servings

Ingredients

1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1
box (9 oz) Green Giant™ frozen spinach
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/2
teaspoon ground cumin
1/2
teaspoon garlic-pepper blend
1/2
cup sour cream
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
can (10 oz) Old El Paso™ enchilada sauce
1
package (11.5 oz) Old El Paso™ flour tortillas (8 tortillas)
1/2
cup Old El Paso™ Thick 'n Chunky salsa

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown.
  2. 2 Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
  3. 3 Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup beef mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1 cup cheese.
  4. 4 Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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