Enchiladas Hamburger

Natural.Foodie's picture

Sep. 14, 2011


Corn oil 1 Tablespoon
Onion 1 , finely chopped
Chili powder 1 1/2 Tablespoon
Ground cumin 1 Teaspoon
Tomatoes 3 Medium , peeled and diced
Ground round 1/2 Pound , cooked
Unsalted beef stock 1/2 Cup (8 tbs)
Low sodium cheddar cheese 1 1/2 Cup (24 tbs) , grated
Corn tortillas 8 , warmed
Onion 1 Large , chopped



1) Preheat the oven to 350 degrees.


2) In a large skillet, heat the corn oil.

3) To the hot oil, add the finely chopped onion and cook till tender.

4) To this, add the chili powder and cumin. Mix well.

5) Gradually add the tomatoes, ground round and beef stock.

6) Over low heat, cook for 5 minutes.

7) To this, add 3/4 cup of the grated cheese and mix well, again.

8) In the center of each tortilla, spoon an equal amount of the mixture evenly.

9) Roll the tortilla around the filling.

10) In a 7X12-inch baking dish, place the tortillas, seam side down.

11) Over the enchiladas in the dish, spoon the remaining meat mixture, if any.

12) On top, sprinkle the remaining cheese evenly.

13) Bake, covered, in the oven for 30 minutes.


14) On top, sprinkle the chopped onion before serving. Serve with Gazpacho as an appetizer, Portuguese Pilaf, and fresh fruit for dessert.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 380Calories from Fat 198

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 99 mg4.13%

Total Carbohydrates 28 g9.3%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet