Ground Beef Enchiladas
Broccoli Slaw with Apple and Pomegranate Seeds
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Ingredients
- 1½ lb ground beef (or use ground turkey)
- 1 (28-oz) can mild enchilada sauce
- 18 corn tortillas
- 1 (8-oz) pkg shredded colby-Jack cheese
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in enchilada sauce, and cook until thoroughly heated; keep warm.
- Heat tortillas according to package directions. Sprinkle 2 to 3 Tbsp cheese down center of each tortilla. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
- Spoon beefy sauce over rolled tortillas, and sprinkle with any remaining cheese. Bake 20 minutes or until hot and bubbly. Top with sour cream.
Side Dish Ingredients
- ⅓ cup apple cider vinegar
- 2 Tbsp olive oil
- 2 Tbsp honey
- ¼ tsp salt
- ¼ tsp pepper
- 1 (10-oz) pkg broccoli slaw
- 1 large sweet red apple, cored and chopped
- ¼ cup pomegranate seeds (or use dried cranberries)
- 2 Tbsp sunflower seed kernels
Side Dish Instructions
- Whisk together vinegar, oil, honey, salt, and pepper in a large bowl.
- Add broccoli slaw, apple, pomegranate seeds, and sunflower seeds; toss.
Kid-Friendly Meal Plan
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