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| | | |  | | | Cook’s Tip: Shredded Cheddar cheese may be substituted for Mexican cheese blend.
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| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; a good source of iron.
This recipe is an excellent source of fiber, protein, vitamin B6, vitamin B12 and zinc; a good source of niacin, iron and selenium. | |  |
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Smoky Beef Enchilada Skillet
25 minutes
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Ingredients: |
| 1 |
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package (17 ounces) refrigerated fully-cooked beef tips with gravy |
| 12 |
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small corn tortillas (6 to 7-inch diameter), cut into 1-inch pieces |
| 1-1/2 |
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cups shredded Mexican cheese blend |
| 1 |
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can (10 ounces) enchilada sauce |
| 1 |
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can (4 to 4-1/2 ounces) chopped green chilies, drained |
| 1/2 |
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cup chopped onion |
| 1 |
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chipotle pepper in adobo sauce, seeded, finely chopped |
| 1/4 |
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teaspoon salt |
| 1/2 |
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cup shredded Mexican cheese blend |
| 2 |
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tablespoons finely chopped fresh cilantro or parsley |
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Instructions: |
| 1. |
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Combine beef tips with gravy, tortillas, 1-1/2 cups cheese, enchilada sauce, chilies, onion, chipotle pepper and salt in large nonstick skillet; bring to a boil. Reduce heat; cover and cook 5 to 7 minutes or until tortilla pieces are softened and flavors are blended, stirring once. |
| 2. |
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Top with remaining 1/2 cup cheese and cilantro. Serve immediately. |
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| Makes 4 to 6 servings. |
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| | | | | Nutrition information per serving (1/4 of recipe): 579 calories; 26 g fat (15 g saturated fat;
3 g monounsaturated fat); 111 mg cholesterol; 2114 mg sodium; 52 g carbohydrate;
8.8 g fiber; 35 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 3.8 mcg vitamin B12;
3.0 mg iron; 17.2 mcg selenium; 5.1 mg zinc.
Nutrition information per serving (1/6 of recipe): 387 calories; 17 g fat (10 g saturated fat;
2 g monounsaturated fat); 74 mg cholesterol; 1409 mg sodium; 34 g carbohydrate;
5.9 g fiber; 24 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12;
2.0 mg iron; 11.5 mcg selenium; 3.4 mg zinc. |
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