1 lb ground beef
½ cup onion, chopped
1 garlic clove, minced
½ tsp cumin
¼ tsp salt
⅛ tsp pepper
4½ cup green chile peppers, (1 can), diced
16 oz refried beans, (1 can)
15 oz chili without beans, (1 can)
10¾ oz condensed tomato soup, (1 can)
10 oz enchilada sauce, (1 can)
6 flour tortillas, (12 inch), warmed
2 cup lettuce, shredded
1 cup tomatoes, chopped
2 cup Mexican blend cheese, shredded
½ cup green onions, chopped
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent.
Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warmed tortilla on a plate, and spoon a generous ½ cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling.
Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
Sugar: 17g
:
Calcium: 365mg
Calories: 658kcal
Carbohydrates: 53g
Cholesterol: 105mg
Fat: 33g
Fiber: 10g
Iron: 6mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 2g
Potassium: 857mg
Protein: 35g
Saturated Fat: 14g
Sodium: 2362mg
Trans Fat: 1g
Vitamin A: 1261IU
Vitamin C: 29mg
