Better Than Ever Beef Enchiladas

7 points

Makes: 4 servings

1/2 pound extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
2 tablespoons KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
8 corn tortillas (6 inch)
2 tablespoons chopped fresh cilantro

PREHEAT oven to 400 degrees F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

SPREAD 1/4 cup of the salsa onto bottom of 13 x 9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 seconds or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

BAKE 20 minutes or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 minutes or until cheese is melted. Top with cilantro.

KRAFT KITCHENS TIPS

Makeover Savings: Try this madeover version of beef enchiladas that can save you 200 calories and 18 grams of fat per serving by decreasing the beef and using a leaner variety, adding peppers, and using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Cooking Know-How
Corn tortillas are typically fried in oil to prevent cracking, but in this healthy version the tortillas are spread with dressing and warmed to minimize cracking.

Nutrition Bonus:
A serving of this low-calorie Mexican entree provides both vitamin C from the peppers and calcium from the cheese. Enjoy!

Diet Exchange: 2 Starch, 2 Vegetable, 2 Meat (VL),1 Fat

Nutrition (per serving): Calories 340; Total fat 11 g; Saturated fat 5 g; Cholesterol 55 mg; Sodium 1310 mg; Carbohydrate 38 g; Dietary fiber 5 g; Sugars 6 g; Protein 23 g

Vitamin A 25 % DV; Vitamin C 50 % DV; Calcium 50 % DV; Iron 15 % DV

Recipe and photograph provided courtesy of Kraft Foods