Cook Time 25 minutes
Prep Time 15 minutes
YIELD Makes 2 servings
INGREDIENTS
2 sheets (20X12 inches) heavy-duty foil, generously sprayed with nonstick cooking spray 6 ounces 95% lean ground beef 1/4 cup sliced green onions 1 teaspoon fresh minced or bottled garlic 1 cup (4 ounces) shredded Mexican cheese blend or Cheddar cheese, divided 3/4 cup chopped tomato, divided 1/2 cup frozen corn, thawed 1/3 cup cooked white or brown rice, cold 1/2 cup black beans 1/4 cup salsa or picante sauce 6 (6- to 7-inch) corn tortillas 1/2 cup mild or hot red or green enchilada sauce 1/2 cup sliced romaine lettuce leavesPREPARATION:
- Preheat oven to 375°F. Brown ground beef in large nonstick skillet over medium-heat, stirring to separate meat. Drain and discard fat. Add green onions and garlic; cook and stir 2 minutes.
- Combine meat mixture, 3/4 cup cheese, 1/2 cup tomato, corn, rice, beans and salsa; mix well. Spoon mixture down center of tortillas. Roll up; place, seam side down, on foil sheet, three to a sheet. Spoon enchilada sauce evenly over enchiladas.
- Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
- Bake 15 minutes or until hot. Remove from oven; open packets. Sprinkle with remaining 1/4 cup cheese; seal packet. Bake 10 minutes more. Transfer contents to serving plates; serve with lettuce and remaining 1/4 cup tomato.