Ground Beef Enchiladas
Broccoli Slaw with Apple and Pomegranate Seeds
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Ingredients
- ¾ lb ground beef (or use ground turkey)
- 1½ (10-oz) cans mild enchilada sauce
- 8 corn tortillas
- 1½ cups shredded colby-Jack cheese
- ¼ cup 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 9-inch baking dish.
- Spoon beefy sauce over tortillas; sprinkle with any remaining cheese. Bake 15 to 20 minutes or until hot and bubbly. Top with sour cream.
Side Dish Ingredients
- 3 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1½ Tbsp honey
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (10-oz) pkg broccoli slaw
- 1 small sweet red apple, cored and chopped
- ¼ cup pomegranate seeds (or use dried cranberries)
Side Dish Instructions
- Whisk together vinegar, oil, honey, salt, and pepper in a large bowl.
- Add broccoli slaw, apple, and pomegranate seeds; toss.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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