1 ¼ lbs. very lean ground beef
1 package Old El Paso Taco Seasoning (low sodium)
1 can Old El Paso enchilada sauce
4 oz. can of peeled green chilies (chopped)
8 oz. Kraft 2% Monterey Jack cheese or Pepper Jack (shredded)
10 soft taco size Tia Rosa 98% Fat Free Whole Wheat Tortillas
½ medium onion (chopped)
cilantro (garnish)
Brown and drain the ground beef then blot dry. Stir in taco seasoning, peppers, most of the onion and ½ cup of water. Fry together until water is gone, then stir in ½ can of enchilada sauce. After meat has simmered a few minutes, spoon the mixture into the tortillas and roll them up. Place tightly side by side in a large glass dish. Pour remaining enchilada sauce over the burrados and sprinkle with onion. Cover with shredded cheese and put aluminum foil over the dish. Bake in 350 F degree oven for 20 minutes. Before serving, sprinkle with cilantro.
Serve with rice and
beans, chips and salsa.