Beef And Cheese Enchiladas Recipe

Ingredients

1

pound lean ground beef

1/2

teaspoon salt

1/4

teaspoon pepper

1

medium onion, chopped (1/2 cup)

1

container (16 ounces) reduced-fat sour cream (2 cups)

1

can (15 ounces) yellow and white corn, drained

2

cups shredded Mexican 4-cheese blend (8 ounces)

8

flour tortillas (8 inches in diameter)

1

can (10 ounces) hot enchilada sauce

1

can (10 ounces) mild enchilada sauce

Preparation

Heat oven to 350°. Sprinkle beef with salt and pepper. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in sour cream and corn.

Sprinkle 1 cup of the cheese in bottom of ungreased rectangular baking dish, 13x9x2 inches. Spoon about 1/2 cup beef mixture onto each tortilla; top with a few drops hot enchilada sauce. Roll tortilla around filling; place seam side down on cheese in baking dish. Pour remaining hot and mild sauces over enchiladas. Sprinkle with remaining 1 cup cheese.

Bake uncovered about 15 minutes or until cheese is bubbly.

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